
LABORATORY MANUAL 



OF 



CEREALS and FORAGE CROPS 



L 



LIVINGSTON & STEMPLE 



B?B 




Book ~L S ^ 

COPYRIGHT DEPOSn^ 



Laboratory Manual 

Of 

CEREALS an J FORAGE CROPS 



By 
Geo. Livingston 

Formerly Assistant Professor of Agronomy in the Ohio State University 

And 
F. W. Stemple 

Instructor in Agronomy in Ohio State University 



R. C. ADAMS & COMPANY 

COLUMBUS, OHIO 

I9IS 






COPYRIGHT 1915 

BY THE 

AUTHORS 



4>^ 

NOV -5 Ibio 






PREFACE 

A large number of tlie exercises contained in this manual have been used 
during the past four years as laboratory exercises in connection with the 
regular Cereal and Forage Crop courses at the Ohio State University. Dur- 
ing that time it has become evident that, to make the courses as valuable 
as possible, and at the same time as full of interest and pleasure as other 
scientific courses, that several changes and additions needed to be made. 

The botanical study of the plants has been considerably increased, giv- 
ing the student a more complete idea of the plants, both as a matter of general 
knowledge and as a preparation for future work in plant improvement. In 
the matter of corn judging, the authors have tried to keep within the bounds 
of genetic knowledge, feeling that there is a place in this sort of work for a 
better idea of future corn improvement. As most instructors know, the score 
cards are only used as a means to bring more closely to the student's attention 
the things that are important in the consideration of the quality of the ma- 
terial to be scored. Just as the stockman shows by means of his score card 
what things he considers essential in an animal so the crop man shows what 
he considers essential in the plant. After the student has these things well 
in mind the score card should be dropped, for at best the values on it are 
only arbitrary. References are given to various score cards and from them the 
student will readily see that the aim of all is the same, but the values used 
are somewhat different means of attaining the same end. 

Several new exercises have been added because we have felt that a general 
laboratory outline should contain everything of a general nature possible that 
belongs to the realm of general field crops study. More than one laboratory 
period of two hours per week will be required to complete all of the exercises, 
but when no more time is available, such exercises as are deemed most im- 
portant may be selected for study. 

The use of references in making assignments for written reports we feel 
is one of the most valuable parts of this work. For the most part these ref- 
erences are of late date and worth while. However, as a matter of advice 
we think that the instructor would do well to look these all up himself before 
making assignments in order that the student will not be given something too 
technical or too difficult for an intelligent report. The use of blank leaves 
placed at intervals in this book will be valuable in taking notes on instruct- 
or's recommendations, explanations and so on. 

Many suggestions have been gained from various sources, especially from 
Hunt's "Cereals in America" and "Forage and Fiber Crops," Shoesmith's "The 
Study of Corn," Lyon and Montgomery "The Grading of Grain" and Call and 
Schaefer's "Agricultural Laboratory Guide." To J. F. Courcier, Secretary of 
the Grain Dealers' National Association, to J. C. F. Merrill, Secretary of the 
Chicago Board of Trade, to J. W. T. Duvel, U. S. Crop Technologist, and to 
J. W. McCord, Secretary of Ohio Grain Dealers' Association we are much 
indebted for information in regard to the grading of grain. To Malon Yoder, 
formerly Assistant, and to Adolph Waller and Max Abell, at present Assistants 
in Agronomy in Ohio State University, for the many suggestions, just crit- 
icisms, and helpful advice obtained from them we are especially grateful. 

THE AUTHORS. 



Laboratory Manual of Cereals and Forage Crops. 



Colli. 

Exercise 1. 
Exercise 2. 
Exercise 3. 
Exercise 4. 
Exercise 5. 
Exercise 6. 
Exercise 7. 
Exercise 8. 
Exercise 9. 
Exercise 10. 
Exercise 11. 



TABLE OF CONTENTS. 

Corn Botany. 

Selecting of Seed in the Field. 

Storing Seed Corn. 

Judging Corn. 

Placing of Corn Ears. 

Placing of Five-ear Samples. 

Field Study — Ear-row work. 

Field Study of Varieties. 

Germination Tests. 

Moisture Tests. 

Final Selection of Seed Corn. 



Wheat. 

Exercise 12. Wheat Botany. 

Exercise 13. Field Study of Varieties. (Early Growth.) 

Exercise 14. Laboratory Study of Varieties. 

Exercise 15. Field Study of Varieties. (Late Growth.) 

Exercise 16. Field Study of Head-row Work. 

Exercise 17. Judging. 

Exercise 18. Scoring. 

Exercise 19. Study of Market Classes. 



Oats. 



Exercise 20. Botany of Oats. 

Exercise 21. Laboratory Study of Varieties. 

Exercise 22. Field Study of Newly Sown Oat Field. 

Exercise 23. Field Study of Varieties. 

Exercise 24. Weeds Found in Oat Seed. 

Exercise 25. Judging. 

Exercise 26. Scoring. 

Exercise 27. Treatment for Smut of Grains. 



Barley. 

Exercise 28. 

Exercise 29. 

Exercise 30. 

Exercise 31. 

Exercise 32. 



Botany of Barley. 

Laboratory study of Varieties. 

Judging. 

Scoring. 

Germination. 



6 

Rye. 



Laboratory Manual of Cereals and Forage Crops. 
Exercise 33. . Botany and Scoring of Rye. 



General. 

Exercise 34. 

Exercise 35. 

Exercise 36. 

Exercise 37. 

Exercise 38. 

Exercise 39. 

Legumes. 

Exercise 40. 

Exercise 41. 

Exercise 42. 

Exercise 43. 

Exercise 44. 

Exercise 45. 

Exercise 46. 

Exercise 47. 

Exercise 48. 

Exercise 49. 

Exercise 50. 

Grasses. 

Exercise 51. 

Exercise 52. 

Exercise 53. 

Exercise 54. 

Exercise 55. 

Exercise 56. 



Comparison of Oats, Wheat, Corn, Barley, and Rye. 

Keeping Record of Market Pi'ices. 

Distribution of Farm Crops. 

Grading Grain. 

Grading Grain. 

Grading Grain. 



Inoculation for Legumes. 

Botany of Legumes. 

Laboratory Study of Beans and Peas. 

Study of Weed Seeds Found in Forage Crops. 

Study of Weed Plants. 

Study of Legume Seeds. (Alfalfa, etc.) 

Identification of Seeds. 

Purity Test of Seeds. 

Germination Test of Seeds. 

Laboratory Study of Leguminous Plants. 

Field Study of Leguminous Plants. 



Study of Grass Seeds. 
Identification of Grass Seeds. 
Purity Test of Grass Seeds. 
Germination Test of Grass Seeds. 

Collecting and Mounting Grass, Grain, and Legume Speci- 
mens, 
liaboratory Study of Grasses. 



Sorghums and Millets. 

Exercise 57. Study of Sorghums and Millets. 



Potatoes. 

Exercise 58. 
Exercise 59. 



Field and Laboratory Study of Varieties. 
Scoring. 



Appendix. 

Table of Seed Weights and Quantity to Use in Seeding. 



Laboratory Manual of Cereals and Forage Crops. 7 

Note. * 

Exercises 1, 12, 20, 34, and 41 require both seedlings and plants at the 
stage of bloom. The instructor needs pay attention to this that he may have 
material ready at time to give the work. To get the plants to the stage of 
bloom requires some green house space. Exercise 40 will require ten weeks 
to complete. Hence this needs to be started sufficiently early in the Semester. 



Laboratory Manual of Cereals and Forage Crops. 



PRELIMINARY NOTICE. 

(1) Label all parts that are to be shown in each drawing. 

(2) Use a hard pencil (4H) in making the drawings, and ink them in at 
your convenience. 

(3) Use Standard Engineers' Note Book (8x10) which should be supplied 
with heavy paper for the drawings, and lighter paper for the notes and 
reports. 

(4) Do not make the drawings too small, usually about one-half page. Use 
one side of the paper only. 

(5) Make the notes brief and concise. Use one side of the paper. Write 
with ink. 

(6) The following are reference books used in this course. Further refer- 
ence to these works in the book will be to the name of the authors only 
and not to the title. 

THE BOOK OF CORN Bowman and Crossley. 

THE BOOK OF CORN Myrick. 

THE STUDY OF CORN Shoesmith. 

THE CORN PLANT Sargent. 

PRACTICAL BOTANY Bergen and Caldwell. 

AGRICULTURAL BOTANY PercivaL 

THE GRADING OF GRAIN Lyon and Montgomery. 

FIELD CROPS Wilson and Warburton. 

FIELD CROP PRODUCTION Livingston. 

SOUTHERN FIELD CROPS Duggar. 

CEREALS IN AMERICA Hunt. 

THE BOOK OF WHEAT Dondlinger. 

MANUAL OF WEEDS Ada Georgia. 

A TEXT BOOK OF GRASSES -- Hitchcock. 

MEADOWS AND PASTURES Wing. 

THE POTATO Fraser. 

THE POTATO Guilford and Grubb. 

(7) A report on any reference should consist of not less than 500 words. 



10 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 11 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



12 Laboratory Manual of Cereals and Forage Crops. 

Exercise l. Date 

CORN. 

Laboratory Exercise. 
(Label all parts in each drawing.) 

1. Draw a kernel of each of the following types of corn: 

(Germ side up.) 

1. Dent 

2. Flint 

3. Soft 

4. Pop 

5. Sweet 

6. Pod 

In doing the following best results can be obtained if the kernel 
be soaked in hot water for fifteen to twenty minutes before cutting. 

2. Make a longitudinal section of each of the above, showing: 

1. Hull 

2. Endosperm 

a. Hard or horny 

b. Soft or white starch 

3. Germ 

a. Scutellum 

b. Plumule 

c. Radicle 

4. Tip cap 

3. Make a cross section of the same and draw with the genu side up, show- 
ing all the parts. 

4. Does the thickness of the horny gluten vary markedly in different kernels? 

5. Does the percentage of tip starch vary materially in different kernels? 

6. Which has the greater value for flesh production, a kernel with a large 
percentage of horny starch or one which is largely white starch? 

7. A large germ denotes what in regard to feeding value? 



Labokatory Manual of Cereals and Forage Crops. 13 



8. Make a drawing of a newly germinated kernel of corn, showing: 

1. Plumule 

2. Radicle 

9. Make a drawing of a coi'n plant eight or ten days old, showing: 

1. Kernel 

2. Plantlet with unfolding leaves 

3. Roots 

a. Primary 

b. Secondary 

10. Make a drawing of a single root. (Enlarge.) 
Indicate : 

1. The root hairs 

2. The root cap 

3. The growing point 

11. (a) What part of a root takes in food? 

(b) What uses has the root cap? 

(c) Where on a root are most of the root hairs? 

(d) What effect will a wet spring have on the depth of roots and the 
number of root hairs? 

12. Make a drawing of the roots of a mature plant showing: 

1. The general direction of the roots and the points of attach- 
ment 

2. Primary roots 

3. Secondary roots 

4. Brace roots 

5. Base of stalk 

13. Describe in a general way the evolution of the root system of the corn 
plant from the time of germination to the ripened plant. 

14. (a) What is the comparative length of root and stem? 

(b) If kernels are planted deeply early in the spring and the ground 
remains cold, where will the first permanent root appear? 

(c) Name two reasons why a corn sprout which comes from a kernel 
which has been planted too deeply is always long and slender? 



14 Laboratory Manual of Cereals and Forage Crops. 



15. (a) What causes the green color in the growing plant? 

(b) Is there any assimilation of food by the plant until the green 
appears? 

(c) In a cold spring, which kernel will be surer of putting its sprout 
above ground, one that is starchy or one that is horny? 

(d) Why? 

16. Are nodes and internodes present on the roots? 

17. Describe in a general way the evolution of the root system of the corn 
plant from the time of germination to the ripened plant. 

18. (a) Does the corn plant have a tap root? 

(b) What is a fibrous root system? 

(c) What physical factors might affect the root system? 

19. (a) Would you call corn a surface, medium, or deep feeder? 

(b) Differentiate between annual, biennial, and perennial root systems. 

(c) To what class does corn belong? 

(d) Do the brace roots come out equally on all sides? 

(e) What conditions or factors influence this? 

(f) At how many nodes do these brace roots appear? 

(g) What offices do the brace roots have? 

20. (a) Describe the arrangement of the leaves in the young plant. 

(b) Is corn a monocotyledon or a dicotyledon? 

(c) What is the distinction between them? 

21. Draw a portion of a corn stalk bearing a leaf showing: (Sketch and 
cross section.) 



1. 


Leaf sheath 


2. 


Leaf blade 


3. 


Ligule 


4. 


Auricle 


5. 


Rain guard 


6. 


Mid-rib 


7. 


Epidermis 


8. 


Woody portion 


9. 


Pith 


10. 


Fibro-vascular bundles. 


11. 


Formative grooves. 



Laboratory Manual of Cereals and Forage Crops. 15 



22. (a) What is the nature of the epidermis? 

(b) How thick is the woody portion? 

(c) Of what use is the epidermis ? 

(d) What are the differences in structure of the stem of a wheat plant 
and a corn plant? 

23. (a) Define node and inter-node. 

(b) Are the inter-nodes the same length throughout the stalk? Why? 

(c) Discuss the fibro-vascular bundles as to their location, structure and 
function. 

(d) What is the structure of the pith? Its function? 

(e) Where does growth take place in the corn plant? 

24. (a) What is the arrangement of the leaves on the stalk? 

(b) Where does the leaf grow from? 

(c) Discuss the purpose of the leaf sheath, ligule, auricle and rain 
guard. 

(d) What gives the wavy effect to the leaf blade? 

(e) What is the purpose of the mid-rib? 

25. Make a drawing of a com tassel. 

26. From a part of a corn tassel remove all except one pair of spikelets. 
Make an enlarged drawing of this pair in place. 

Are the two spikelets sessile or pedicelled? 

27. Make a drawing of the dissected pair showing the following in their rela- 
tive positions and properly labeled: 

1. Outer glumes 

2. Lemmas 

3. Stamens 

4. Paleas 

28. (a) Why is the corn flower called unisexual? 

(b) How many stamens are there to each spikelet? 

29. With a compass pen show in a diagram the relative positions of the vari- 
ous parts of a tassel flower. 

Why is this called a staminate flower? 



16 LABORATORY' MANUAL OF CEREALS AND FORAGE CROPS. 



30. Make a drawing of a young corn ear with silks attached. 

Note : Each silk is a stigma and style and each kernel an enlarged 
ovary all forming the pistil of the corn. 
Are there any stamens present? 
If the tassel is called a staminate flower, what should the silk be called? 

31. Remove two or three kernels from an ear taking chaff with them. 
Make a drawing of this showing: 

1. Silk (stigma and style). 

2. Kernel (Enlarged ovary). 

3. Glumes (Outer glumes and lemma and palea). 
What is the shuck ? 

32. Make a diagram representing the parts of the pistillate flower of a corn 
plant in their relative positions. 

33. (a) If a paper sack is tied over an ear of corn in a field just before it 
begins to silk and left there two or three weeks, what will result? 

(b) If the tassel is covered, what will result? 

(c) Is com self fertilized or cross fertilized? 

34. Examine an ear of pod corn. Do you find the pistillate flowers more or 
less like those of other grasses than is the case with common corn? 

Note : You will be able after studying wheat to observe that there 
is a strong similarity in the flowers of corn, grains, and grasses. All 
belong to the same family. 

35. Make a cross section of an ear through the kernels. Make a drawing 



showing : 




1. 


Kernels. 


2. 


Fibro-vascular bundles. 


3. 


Tip cap of kernels. 


4. 


Portion of chaff. 


5. 


Woody part. 


6. 


Tubes. 


7. 


Pith. 



36. (a) How does each kernel receive its nourishment from the cob? 

(b) Of what use are the little tubes between the woody part and the 
pith? 



Laboratory Manual of Cereals and Forage Crops. 17 



(c) How are the rows of kernels arranged? 
References: Sargent, pp. 11-68; Myrick, pp. 5-12; Duggar, pp. 78-97; 
Lyon and Montgomery, pp. 27-31 ; Wilson and Warburton, pp. 23-33 ; Bowman 
and Crossley, pp. 42-61 ; Kans. Bui. 139 ; Farmers' Bui. 409 ; Bureau of Plant 
Ind. Bui. 141 ; B. P. L Bui. 278 ; B. P. I. Circ. 107 ; Bergen and Caldwell, pp. 
5-23 ; Livingston, pp. 29-50. 



Exercise 2. Date 

SELECTION OF SEED CORN IN THE FIELD. 

From the rows assigned by the instructor, select twenty ears of corn 
that in your judgment will be desirable for seed. In making the selection, 
the following factors should be considered: 

(1) Maturity 

(2) Environment 

(a) Rate of planting 

(b) Abnormal conditions favorable to growth 

(3) Vigor of the plant 

(4) Ability to stand upright 

(5) Height of the plant 
t*- (6) Height of the ear 

(7) Angle of the ear 

(8) Size of the ear 

(9) Freedom from disease 

In your notes tell how the above factors influenced your selection. 

References: 111. Bull. 132; Ohio Circ. 72; U. S. Bureau of Entomology 
Circ. 59; Shoesmith, pp. 86-94. 



Exercise 3. Date 

STORING OF SEED CORN. 

Hang up the ears you have selected (employing the method indicated 
by the instructor) in the laboratory or store room. Label your selection with 



18 Laboratory Manual of Cereals and Forage Crops. 



your name, date of selection and variety. 

(1) What is the essential factor to be considered in the storing of 
seed corn? 

(2) What methods other than the one you employed might be used? 

(3) Discuss drying of seed corn by artificial heat. 

References: Minn. Bui. 48; La. Bui. 118; Del. Bui. 77; Wis. Circ. 18; 
Farmers' Bulletins 313, 405, 415; Bowman and Crossley, pp. 102-115; Wilson 
and Warburton, pp. 121-123. 



Exercise 4. Date. 

CORN JUDGING. 

Before one is able to judge and select corn intelligently, he must be 
thoroughly familiar with all of the details of those factors which influence 
quality and seed condition in corn. Having once acquired a working knowl- 
edge of these details, it is necessary for him also to have a conception of the 
relative importance of the major points, such as maturity and seed condition, 
unifonnity of grain, etc., as means of determining the value of any ear or 
number of ears for seed purposes. Too much emphasis is commonly placed 
on those factors which have to do with the appearance of ears. Ears of ex- 
cellent appearance often yield less than others endowed with less beauty. 
Since, with our present knowledge of corn, yield cannot be associated with 
physical appearance with any degree of definiteness, more emphasis needs to 
be placed on the maturity, adaptability to local environment, and seed con- 
dition. These three factors are easily emphasized in the method of judging 
employed in exercise 4. Again, the continuous selection of desirable types will 
insure a greater chance of getting pure lines for the quality desired than will 
the "scoop shovel" method of taking what comes with no regard to desirability. 
There are two ways in which this judging sheet may be used. One is 
to use two ears, compare them according to points in the com judging sheet 
(p. 21), and record the differences which you find. Express the degree of 
difference as slight, medium, or mai'ked according to the method explained in 



Laboratory Manual of Cereals and Forage Crops. 19 



Shoesmith, Chap. II., putting these terms in the column under the better ear. 
The other method is to record one's idea of how nearly the ear being judged 
comes to the ideal as explained by the instructor. 

Explanation of Corn Judging Sheet. 

A. Maturity and seed condition is of first importance in the selec- 
tion of seed corn. The assurance of a crop of corn, insofar as the selection of 
seed is concerned, is first determined by the vitality of the seed used and sec- 
ondly by the earliness or lateness of the corn. Immaturity means not only 
lower yields, but also poor seed condition. 

Maturity and seed condition are determined by: 

1. Hardness of grain and cob. The grain should be firm so that it 
cannot be pressed into the cob. The ear should be firm and rigid when 
slightly twisted by the hands. 

2. Weight of ear in proportion to size. An immature ear has a lower 
weight in pi'oportion to its size, after it has thoroughly dried out, than one 
that is well matured. 

3. Color of ear and kernels. Immature yellow corn has a dull mot- 
tled color of light and golden yellow. Many times the crown of the kernels 
are golden yellow with the tip of the hull showing a light color. Immature 
w) ite corn has a dull white color. Ears that have been exposed to moisture 
conditions are dull or bleached. The cobs of immature corn are often dull in 
color. 

4. Color of kernels. The tip of the kernel should not be pale. The 
germ in cross section should not be pale, dull, nor brown. The color should 
be light creamy yellow. There should be no white spots or a light colored 
streak from the crown to the tip on the side opposite the germ. 

5. Shape of kernels at tip. Thickness at the tip indicates a large 
germ and well matured com. A wide tip insures a large germ, a pointed 
tip, a small compressed germ. 

6. Size of kernels. The kernels should be large, and quite thick, in- 
dicating a large germ and a plentiful food supply for the early life of the 
seedling. 

7. Size of germs. A large germ indicates a vigorous embryo. 

8. Freedom from mold and fungus disease. The presence of disease 



20 Lakoratory Manual of Cereals and Forage Crops. , 

indicates not only poor seed condition of infected parts, but also susceptibility 
to rotting when planted, if inclement weather prevails. 

9. Freedom from breaking off of the tip caps. Kernels from im- 
properly stored or immature ears frequently leave the tip cap in the cob 
when shelled. The tip cap should remain on the grain to serve as a protec- 
tion in case of unfavorable conditions in the soil. Breaking off of the tip 
cap is usually, though not always, associated with low vitality. 

10. Freedom from inject attack. Any attack by insects reduces the 
vitality of the seed. 

11. Freedom from blisters. Blisters on the kernels are due to the 
presence of an excess of moisture at harvest time or improper curing of the 
seed. They are associated with poor seed condition. 

12. Freedom of tip cap from cob chaff. The presence of cob chaff on 
the tips of kernels after removal from the cob is an indication of imma- 
turity. 

13. Proportion of hard to soft eyidosperm. A high proportion of soft 
endosperm in the kernel is usually associated with immaturity. 

Make a final placing of the ears for maturity and seed condition. 

B. Uniformity of kernels is important as an indication of the purity 
of the grains in an ear of corn, and also of the accuracy of distribution by 
the planter. 

Straight and uniform rows from butt to tip of ear insures the greatest 
possible uniformity in size and shape of kernels. Notice whether or not the 
indentation and color are uniform for all kernels in the ear. 

Make a final placing for uniformity. 

C. Amovnt and proportion of grain to cob not only influences the 
yield of sheller". com but also bears a direct relation to the feeding value of 
the corn. This point is of value in judging feeding classes. The proportion 
of grain to cob can be determined by: 

1. The tveight of ear in proportion to size. Other things being equal, 
the ear with the heavier weight in proportion to size has the higher percent- 
age of grain. 

2. Depth of kerneh in proportion to size. The cob should not be too 
large, and the kernels should be fairly deep, the depth depending upon the 
type or variety and the latitude in which the corn was grown. 



LABORAroRvr Manual of Cereals and Forage Crops, 21 



3. Space between grains. Any space between kernels reduces the 
weight of grain and the proportion of grain to cob. The kernels should be 
full and strong at the tip; and there should not be much space between the 
kernels at the tip when viewed in the ear. 

4. Filling out of butts and tips. Any uncovered part of the cob re- 
duces the amount of grain. While covered tips are not indicative of higher 
yielding corn, from the standpoint of feeding value alone it is important to 
have well covered tips. 

Make a final placing for amount of grain. 

D. Shape of ears does not seem to be directly associated with high 
yield, but it is important in that it influences uniformity in type, and amount 
of grain. 

The sides of the ear should be straight, and the width of the ear should 
be carried well towards the tip. Unless variety standards specify otherwise, 
the tip should have an abrupt taper and a well rounded outline. The butt 
should be full and well rounded forming a depression at the shank. 

The circumference should be approximately three-fourths of the length 
of an ear. Too large a cob lowers the proportion of grain and lengthens the 
drying process. A slender ear frequently carries shallow grains. Make a final 
placing for shape. 

E. Composition is important from the feeding standpoint. High pro- 
tein content is associated with a high proportion of horny to soft endosperm. 
A large germ indicates a high content of oil. 

F. Shank. The shank or place of attachment should be neither too 
large nor too small. Too large a shank makes harvesting more difficult; and 
one that is too small is likewise objectionable because of the weakness of 
attachment. 

Make a final placing of the ears studied, taking into consideration all 
of the above points. 

References: Myrick, pp. 70-82; Shoesmith, pp. 34-86; Duggar, pp. 98- 
111; Lyon and Montgomery, pp. 33-47; Bowman and Crossley, pp. 406-423; 
Livingston, pp. 92-93; Wis. Circ. 8; Ohio Circ. 86; Ohio Bui. 212 and 282; 
Kans. Bui. 139; Ky. Bui. 145; Ind. Circ. 18. 



22 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 4. 



CORN 



No. of Sample or No. of Ear.. 



40. A. Maturity and seed condition 5 



1. Hardness of grain and cob 2 

2. Weight of ear in proportion to size. 

3. Color of ear and l^ernels 5 

(1) Due to immaturity 

(2) Due to moisture conditions. 

4. Color of kernels .. 2 

(1) At tip._ 

(2) Germ (cross section) 

(3) Side opposite germ... 

5. Shape of kernels at tip 3 

(1) Thickness 

(2) Width 

6. Size of kernels 2 

7. Size of germs 2 

8. Freedom from mold and fungus disease 3 

9. Freedom from breaking off of tip caps 3 

10. Freedom of attack of insects 2 

11. Freedom from blisters 3 

12. Freedom of tip caps from cob chaff 4 

13. Proportion hard to soft endosperm 4 

Total maturity and seed condition 

10. B. Uniformity of kernels in: 

1. Size ;;;;;; 4 

2. Shape as viewed in ear 2 

3. Color 2 

4. Indentation 2 

Total uniformity of kernels 

20. C. Amount and proportion of grain to cob 

1. Weight of ear in proportion to size 5 

2. Depth of kernels in proportion to size of cobs 5 

3. Space between kernels . 5 

(1) At tip 

(2) At crown 

4. Filling out of butts and tips of ears .._.!"^!!."!.""l"'!^!!!!"r5 

Total for amount of grain 

10. D. Shape of ears 

1. Cylindricity "!....!."!!...."!"! 5 

(1) Shape of tip 

(2) Shape of butt ^ZZZZ'^ZZ'Z 

(3) Fullness in middle portion 

(4) Straightness of sides "Z^.ZZ"^Z 

2. Length and circumference of ear ...5 

Total for shape 

15. E. Composition " 

1. Protein — amount of horny endosperm 10 

2. Oil — size of germ 5 

5. F. Shank 'zzz:zzz::z::zzzzz I 

Total of all qualities 100 



Laboratory Manual of Cereals and Forage Crops. 



23 



UNG 



Date. 






24 Laboratory Manual of Cereals and Forage Crops. 



Exercise 5. Date - - 

Com Judging. (Placing of ears within five ear samples.) 



No. of Sample 


First 


Second 


Third 


Fourth 


Fifth 


Correct Plac'g. 



























































































































































































































































































Laroratory Manual of Cereals and Forage Crops. 25 

Exercise 6. Date 

CORN JUDGING. 
Placing of five-ear exhibits. (Five five-ear samples are placed on one 
table or in one section. The student will place these samples recording his 
placings in ink. Leave the book at end of period for instructor's examina- 
tion.) 



No. of Table 


First 


Second 


Third 


Fourth 


Fifth 


Correct Plac'g. 


1 














2 














3 














4 














5 














6 














7 














8 














9 














10 














11 














''.^.. 














13' 














14 




























i5 1 i i 1 i 1 



Reason for any unusual placing : 
your reason for any unusual placing. 

No. of exhibit -. 

No. of exhibit 

No. of exhibit 

No. of exhibit 

No. of exhibit 

No. of exhibit 

No. of exhibit 

No. of exhibit '. 

No. of exhibit 

No. of exhibit 



State number of Exhibit and explain 



26 I.APOEATORY MANUAL OF CEREALS AND FORAGE CROPS. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 27 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



28 Lasoratorv Manual of Cereals and Forage Crops. 



CORN RECORDS. EAR-TO-ROW AND VARIETY. 

Node Beariny Ear. 

Count from first node visible above the ground. (Average of 10 
hills.) 

Leafiness of Plant. 

Very leafy (V. L.) ; Leafy (L) ; Medium (M) ; Poor (P) ; Very Poor 
(V. P.) 

Maturity. 

Very early (V. E.) ; Early (E) ; Medium (M) ; Late (L) ; Veiy Late 
(V. L.). 

Dotvv Plants^. 

Plants standing at an angle of 30" or less with the ground. 

Broken Stalks. 

Stalks broken at a point 24 inches or more below the base of the 
tassel. 

Barren Stalks. 

No kernels produced. 

Useless Plants. 

Extremely small ears, or less than a dozen kernels. 

Suckers. 

Plants tliat do not have an independent root system. 

Angle of Ear. 

Erect (E) ; Medium erect (M. E.) ; Medium (M) ; Medium drooping 
(M. D.) ; Drooping (D). 

Height of Stalk. 

Measrre to top of tassel. (Average of 10 hills.) 

Height of Ear. 

Measure to node bearing ear. (Average of 10 hills.) 
(When two ears are present measure height of lower one.) 

Brace Roots. 

Very good (V. G.) ; Good (G) ; Medium (M) ; Poor (P) ; Verv poor 
(V. P.). 



Laboratory Manual of Cereals and Forage Crops. 



29 



Exercise 7. Date 

FIELD STUDY OF CORN — EAR-TO-ROW. 







































To*:nl 












5 


6 


7 




8 


9 


10 


11 


12 


13 


14 


15 


16 


17 


18 


19 


20 


21 


22 


23 


24 


25 


No. 




Hill Number.. 


1 


2 


3 


4 


% 


Stalks in hill 




Suckers 
























































Broken stalks 
























































Barren stalks 
























































Smutt'd pl'ts 
























































No. 2-eared 
plants 

















































































































General qualities of row: 

Maturity 

Leafiness of plant 

Height of plants 

'Size of ear 



Angle of ear 

Height of corn 

Stifi'ness of stalk.. 
Adaptability 











































Total 




1 


2 


3 


4 


5 


6 


7 


8 


9 


10 


11 


12 


13 


14 


15 




16 


17 


18 


19 


20 


21 


22 


23 


24 


25 




'i'ill Number 


No. 


% 


Stalks in hill . 




Suckers 
























































Broken stalks 
























































Barren stalks 
























































Smutted pl'ts 
























































No. 2-eared 
plants 

















































































































General qualities of row: 

Maturity Angle of ear 

Leafiness of plant Height of corn 

Height of plants Stiffness of stalk 

Size of ear Adaptability 

Make a report of conclusions drawn from this study. 

References: 111. Bull. 132; N. C. Report 1912 (Suckers on Corn) 

Ohio Bui. 282, pp. 83-84 and 91-101; Livingston, pp. 82-93. 



Exercise 8. 



VARIETY STUDY OF 



Variety 


















Row No. 




























































1 


























1 stalk 










































3 stalks 




































































































































































• 








Size of ear .... ...1 
























































































































Insect injuries 
Per cent, of 

Stand 

Smutted stalks 

Two-eared plants 


















.. 















































































































1 ■■■ 











RN IN THE 


FIELD. 










Date 
































































































































































































































































































































1 






















1 






















































1 




























































¥ 














1 




















































VT-T- 




































1 




















































^ 







































































































































































REFERENCES ON VARIETIES: 
Bui. of nearly every state. 
Shoesmith, pp. 11-13. 
Duggar, pp. 112-149. 
Myrick, pp. 12-36. 
Bowman and Crossley, pp. 424-446. 



32 Laboratory Manual of Cereals and Forage Crops. 

Exercise 9. 

THE GERMINATION TEST OF SEED CORN. 

Use the ears selected in Exercise No. 2. 

With pins and tags number the ears from 1 to 20, consecutively. 
Examine several kernels from each ear, and estimate the percentage of 
germination. 

Record your estimate in the proper column in the outline. 

Making the Test. 

Place in the bottom of a germination box from 1 to 11^ inches of moist 
sand. Cover this layer of sand with a piece of cotton cloth. Remove six 
kernels from various parts of each ear to be tested, and place them in the 
square corresponding to the number of the ear. Place another cloth over the 
kernels and cover with 1/2 inch of moist sand. Examine the test and apply 
more moisture fi*om day to day as needed. 

When the test is completed make a careful examination of each kernel, 
and tabulate results. 

Remove sand and cloths from germination box, and clean and return 
them to proper places. 

References: Wilson and Warburton, pp. 66-70; Bowman and Cross- 
ley, pp. 61-77 and 115-146; Livingston, pp. 68-71; Ohio Bui. 282, pp. 103-104; 
Iowa Bui. 135 ; Kans. Bui. 136 ; Farmers' Bui. 253 and 428 ; 111. Bui. 96 ; 111. 
Circ. 49; Wis. Circ. 18; Nebr. Exten. Bui. 3. 



Laboratory Manual of Cereals and Forage Crops. 



33 



Date 

RESULTS OF GERMINATION TEST. 



Ear No. 


Strong 


Weak 


Dead 


Percentage of strong 
germination 


Estimated germination 


1 












2 












3 












4 












5 












6 












7 












8 












9 












10 












11 












12 












13Ji4 













14 












15 












16 












17 












18 












19 












20 




















1 



(1) Compare your estimate of the per cent of germination with the actual results obtained by 

the test. 

(2) Write up a report of the test. 

(3) Explain the importance of an accurate germination test. 

(4) What factor may influence the reliability of the test? 



34 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 10. 



Date. 



THE MOISTURE TEST. 

By shelling a few kernels from each ear make a composite sample rep- 
resenting the twenty ears selected in Exercise 2. 

From this sample weigh up 100 grams for the moisture test. 

Transfer the 100 grams to the distillation flask of the Brown-Duval 
tester. Cover the corn in the flask with high grade machine oil. This will 
require about 150 cc. Only oil with a flash point above 200" C. should be 
used. Connect the flask with the condensing tube and apply heat to the 
screen below the flask. So regulate the flame that it will require about 20 
minutes for the thermometer to read 190" C. When this point is reached, ex- 
tinguish the flame. After the water ceases to drop from the condensing tube, 
read the test. 

Run the test in duplicate. 



Results op Moisture Test. 



IV. 



V. 



Sample No. 


Per Cent, of Moisture. 

1 


1 


2 


Average 


1 








2 








3 








4 

















I. Explain the principle upon which this test is based. 

II. What factors influence the moisture content of grain? 

III. If corn with 15% of moisture is worth 50c per bushel, what is the 
value, upon this basis, of the corn you have tested? 
If corn with 20% of moisture is selling at 60c per bushel, what is the 
value, upon this basis, of the com you have tested? 
Why should the farmer and feeder be intei'ested in the moisture test? 
References: 111 Bui.. 113; Kans. Bui. 147; Mich. Bui. 191; Utah Bui. 

130; Ohio Bui. 42, 57, 282 (pp. 105-107) ; N. D. Spec. Bui., Vol. 2, No. 20; 
Farmers' Bui. 210; U. S. Department Bui. 317; B. P. I. Bui. 99; B. P. I. Circ. 
72, 81; Bowman and Crossley, pp. 207-211, 



Laboratory Manual of Cereals and Forage Crops. 35 

Exercise 11. Date 

FINAL SELECTION OF SEED CORN. 

From the twenty ears that you selected from the field, select what in 
your judgment are the ten best ears for planting. This selection should be 
based upon the germination test and the points brought out in Exercises 6, 
7 and 8. 

I. What are your objections to the ears discarded? 
II. What criticism can you offer against the ten ears selected? 

III. Do you consider "type" of much importance? Why? 

IV. In a few paragraphs, tell what are the essential things to be consid- 
ered in the final selection of seed corn. 

References: Ky. Bui. 122; Ohio Bui. 282; Nebr. Bui. 91; Conn. Bui. 
168; Farmers' Bui. 229, 329, 415; Ohio Circ. 71; Wis. Circ. 18; Mo. Circ. 50; 
Conn. State Report 1907-8, pp. 397-405. 



36 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES. EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 37 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



38 Laboratory Manual of Cereals and Forage Crops. 

Exercise 12. Date 

WHEAT. 
(Label all parts in each drawing.) 

1. Make a drawing of a wheat spike as a whole. 

2. Remove all the spikelets but one (leave spikelet about midway of the 
rachis). Draw front view showing how spikelet is attached. 

3. Draw side view of the rachis with the one spikelet in position. 

4. Draw a spikelet detached from the rachis. 

5. Dissect one spikelet each from a smooth and a bearded variety. 
Draw each part separately, arranging parts in proper relative position, 
showing: 

1. Empty or outer glumes 

2. Lemma 

3. Palea 

4. Awn 

5. Sterile flower 

6. Grain or kernel or enlarged ovary 

6. Draw a kernel of wheat showing: 

1. Suture 

2. Cheeks 

3. Brush 

7. Make a longitudinal section of the wheat kernel through the suture, and 
dx'aw, showing: 

1. Germ 

2. Bran 

3. Endosperm 

8. Make a cross sectional drawing showing the same parts as in 7, showing 
by shaded areas the differences in the physical characters. 

9. Examine and make cross section drawings of red and white wheats. 
What is the difference between them? 

10. From the study of the spike, what four factors would materially affecl, 
the yield of wheat? 

11. Make a drawing of the dissected spikelet of the wheat plant showing in 
their relative positions: 

1. Outer glumes 

2. Two distinct and developed flowers with 

(a) Flowering glumes or lemmas 

(b) Palea 

(c) Two stigmas each 

(d) Three stamens each 

3. Sterile flower 



Laboratory Manual of Cereals and Forage Crops. 39 

12. (a) Are the flowers pedicelled or sessile? Is the spikelet pedicelled oi- 

sessile? 

(b) Do you find any lodicules? 

(c) What is the office of the lodicules? 

13. Draw a circular diagram showing the parts of a wheat flower. 

14. (a) Is the wheat plant a self fertilized or cross-fertilized plant? 

(b) In what way does this flower differ from the flower of the corn 
plant? 

(c) In what way is it alike? 

(d) Are the glumes in the same relative positions as in the corn plant? 

(e) Which glume bears the beard or awn and in what relative position? 

15. (a) What is a spikelet? How many outer glumes per spikelet? 
(b) What is a sterile spikelet? A sterile flower? 

16. Why is a long brush objectionable in milling wheat? 

17. (a) Is the germ on the side of the kernel next to the palea or the flow- 

ering glume? 
(b) Compared with corn, is the germ of wheat large or small in propor- 
tion to the size of the kernel? 

18. How does the shriveled kernel compare in its physical composition to that 
of the plump kernel? Which is the more desirable for milling purposes? 

19. What is the difference between the physical character of red winter and 
hard winter wheat? Red winter and spring? Red winter and durum? 
Red winter and white wheat? 

20. Make a drawing of part of a stem showing: 

1. Node 5. Leaf blade 

2. Intemode 6. Rainguard 

3. Leaf sheath 7. Auricle 

4. Ligule 8. Veins in leaf and stem. 

21. (a) How many nodes in a stem? 

(b) In what part of the stem are the nodes closest together and why? 

(c) Farthest apart and why? 

(d) What part of the stem is the largest in diameter? 

(e) How are the leaves arranged on the stem? 

(f) Is the stem hollow or full of pith? 

(g) The veins of the leaf and the fibers of the wall of the stem are 
really what? 

(h) On what part of the stem are the greatest number of leaves pres- 
ent? 
References: Nebr. Bui. 32, pp. 100-114; Minn. Bui. 115; Wilson and 
Warburton, pp. 135-141; Livingston, pp. 99-113; Dondlinger, pp. 11-21; Perci- 
val; Bergen and Caldwell. 



40 



Lauoratory Manual ok Cereals and Forage Crops. 



Exercise 13. 



Date. 



VARIETY STUDY OF WHEAT IN THE FIELD. 
(Four or five weeks from date of seeding.) 



Variety 



Vigor 

Stand 

Color of foliage— 

Presence of insects 

General appearance 

No. of plants per rod . 

Calculated plants per 
acre. 



Variety 



Vigor.. 
Stand. 



Color of foliage 

Presence of insects 

General appearance . 

No. of plants per rod... 

Calculated plants per 
acre. 



(In noting vigor, stand and general appearance, base the marking on 

100 as perfect.) I 4 [> 

I. In the strip along the edge of the plot carefully dig up a wheat plant. 
Locate the seed grain, temporary roots, permanent roots. 
What influence has the depth of planting upon the location of the per- 
manent root system ? Is deeply planted wheat more likely to withstand 
a severe winter than that planted less deeply? 

Wliat varieties seem to be most vigorous? Was there anything else to 
show differences in varieties that might be used as a means of identifi- 
cation? 

References: B. P. I. Bui. 47; Dondlinger, pp. 8-11. 
Other field study might be made here on the rate, time, depth, etc., of 

seeding. 



II. 



III. 



Exercise 14. 






COMPARATIVE 


STUI 

(La 


Varieties 




, 




I. Stool— 

(1) No. of culms 












II. Culm— 


















::::::::::;;;:;;:::::::::::::::::: 




























III. Spike— 










! 














(3) Shape (tapering to tip or butt, uniform, club, flattened 


















:::::::::::;:;:::::": :::; 




























IV. Spikelet— 






















































































(6) Number of filled spikelets (average five .spikes) 
































V. Grain — 

(1) Hardness (very hard, hard, medium, soft) 










(2) Size— 

1 — Average weight of 100 grains 






:::::r::::T:::::i 












1 


(3) Average width of 100 grains 










(3) Plumpness (plumt\ medium, shriveled) 










(4) Cheek (flat, plump, angular) 






























(7) Color (white, yellow, amber, red) - 














1 1 1 


*Use coordinate paper, page 85. 

Hunt suggests that the class divide the varieties 
Light glumes: Grains red 

Grains yellow 
Grains white 
Bearded: Beardles 
Dark glumes: Grains red 

Grains yellow 
Grains white 


studied inl 
Light G 

s: 

Dark gl 


o a groupi 

lumes: Gr 

Gi 

Gr 

umes: Gr 
Gr 
Gr 


ng like the following: 
ains red 
ains yellow 
ains white 

ains red 
ains yellow 
ains white. 


; 



Date. 



WHEAT VARIETIES. 



























































































































































































































































































































































































































1 








1 






















1 






















i 










ll 












, 










































1 
















































































1 




























1 




















1 






















! 














1 














j t 1 














i 1 1 




1 






1 












R 


EFERENC 
Wash. E 
Pa. Bu 
S. D. Bi 
Ky. Bui 
Kans. B 
Ohio Bu 


:es to \i 

111. 102 

I. 125 

II. 146 
155 

ul. 144 
1.231 


^RIETIES 
Mo 
Wis 
Nel 
Md 
Ind 


nt. Bui. 84 
. Bui. 233 
). Bui. 125 
. Bui. 147 
. Bui. 149 





44 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 15. Date 

VARIETY STUDY OF WHEAT IN THE FIELD. 
(Exercise adapted for last of May or in June.) 



Variety 



Winter killing 

Vigor 

Height _ 

Stand 

Color of foliage 

Spike erect, leaning, nodding 

Spike bearded or beardless 

Presence of insects 

Disease.- 

No. of plants per square yard 

Stooling 

Strength of straw 

Estimated plants per acre. 

Estimated culms per acre 



Laboratory Manual of Cereals and Forage Crops. 45 



Variety 



Winter killing 

Vigor 

Height 

Stand 

Color of foliage 

Spike erect, leaning, nodding... 

Spike beardless or bearded 

Presence of insects 

Disease 

No. of plants per square yard. 

Stooling 

Strel.<;th of straw 

Estimated plants per acre 

Estimated culms per acre 



(In marking winter killing, vigor, strength of straw and stand use 100 as perfect in each case.) 
Write up a report of the exercise with special reference to the important variations that came 
to your attention. 

References: Dondlinger, pp. 170-187; Ohio Circular 115 (Chinch Bug) ; 
Ohio Bui. 177 (Hessian Fly) ; Mich. Bui. 258 (Insects of field crops) ; Farm- 
ers' Bui. 657 (Chinch Bug) ; Bureau of Entomology Circ. 66, 70, 113. 



46 LArORATORY MANUAL OF CEREALS AND FORAGE CROPS. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 47 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



48 Laboratory Manual ok Cereals and Forage Crops. 

Exercise 16. Date 

HEAD-ROW STUDY OF WHEAT IN THE FIELD. 



Variety Row No. _. 














Vigor 














No. of plants per row 














No. of culms per row 














Aver. No. culms per plant 
Average height of plants 


























Color of foliage 














Color of stem 














Variety Row No 
























































Aver. No. culms per plant 



















































































Write up a report of the exercise, with special reference to the important variations that came 
to your attention. 

References: Mich. Bui. 268; Dondlinger, pp. 33-57; Livingston, pp. 
136-141. 



Laboratory Manual of Cereals and Forage Crops. 49 

Exercise 17. Date 

WHEAT JUDGING 

Before one can judge wheat quickly and accurately it is necessary to 
become familiar with the points that are of importance in determining the 
value of a sample. This familiarity' can be gained by careful study or long 
experience. The student must necessarily, on account of limited time, gain 
his knowledge by careful study. This study should be such as to enable him 
to see quickly in a sample, both the good and bad points, and with both in 
view, to arrive at an accurate decision. The following exercise was inserted 
with that object in view. By carefully analyzing several samples, especially 
prepared for the exercise, experience will be gained that will enable the stu- 
dent to analyze a sample easily without making the actual separations. 

Wheat Judging — Detailed Study. 

Obtain 20 gram samples of good and poor grades of wheat, and sepa- 
rate each according to the accompanying outline. Weigh the foreign matter 
and determine the remaining parts of the sample either by weighing or count- 
ing. Recoi'd all results in percent. The total percent for each division (i. e. 
purity, soundness, etc.) should be 100. 

Purity. Decide upon the class of wheat (red winter, hard winter, 
white winter, hard spring, durum) that constitutes the bulk of the sample. 
Separate all other classes and record under "other wheat." Record oats, rye, 
barley, etc., as "other grain." The foreign matter constitutes all dirt, chaff, 
weed seeds and inert materials. 

Soundness. Discard all "other grain" and the "foreign matter," and 
study the remainder of the sample for soundness. Sound wheat should gen- 
erally be bright and free from broken, shriveled and sprouted grains or 
grains otherwise injured, as from stack or bin burning, exposure, or insect 
injury. Grains injured from stack or bin burning usually have a dark, dull 
color at the hilum end of the grain. All bleached grains have been injured 
from exposure. 

Separate the sample into sound and unsound lots, and classify the un- 
sound grains as broken, shriveled, sprouted and otherwise damaged. 

Color. Since color is associated with purity, soundness, and texture, 
it is important to distinguish the colors frequently met with in wheat. In a 
large degree color is dependent upon classes and varieties of wheat, but it is 
also influenced by the injuries which cause unsoundness. 



50 Laboratoey Manual of Cereals and Forage Crops. 

Separate the sample into lots representing the different colors indicated 
in the outline, and keep the lots separate for the study of texture. 

Texture, The darker colored (dark amber) wheats are generally 
harder in texture (exception, durum) than those that are lighter in color. 
Amber colored wheats consist largely of grains with a medium texture, while 
wheats of a light amber color are mostly soft in texture. One exception is 
the light amber, durum wheat, w-hich has a flinty texture. All yellow or 
white wheat is soft in texture. Make sections of a few grains of the various 
colors and note the general association of color of grain to texture. 

Determine the percent of grains in the sample whose textures are hard, 
medium, and soft, respectively. 

Size. Keeping in mind that the size of the grains of wheat differs for 
classes and also for varieties, obtain an idea of the sizes of large and small 
grains in wheat as a whole and then determine the percentages of grains in 
the sample which represent the large medium, and small sizes, respectively. 

References: Kans. Bui. 156 and 170; Ky. Bui. 113; Cal. Bui. 181; 
Farmers' Bui. 237, 320, 366; B. P. I. Circ, 99. 

These references are largely to experiments in breeding for qualities 
sought in judging. 



Laboratory Manual of Cereals and Forage Crops. 
Exercise 17. 



51 



Date 

Wheat Judging — Detailed Study. 



No. of sample or 
variety. 












[Wheat of class 












Other wheat 










Purity 


Other grain 












Foreign matter 












Sound grains 












Broken grains 










Soundness \ 


Shriveled grains 












Sprouted grains 












Otherwise damaged 












Dark amber 












Amber 












Light amber 










Color 


Yellowish 












White 










•■ 


Off color ;..... 












Hard 










Texture 


Medium 












Soft 












Large 










Size 


Medium 












Small _ 











(1) 

(2) 
(3) 
(4) 
(5) 

(6) 
(7) 
(8) 
(9) 



What is meant by the term "texture" as applied to wheat kernels? 
Has texture any relation to hardness? 
Has texture any relation to the composition of the kernel? 
How may weather conditions affect the texture? 

Do soils have any effect upon texture and hardness of the kernels pro- 
duced? 
Why does the miller prefer plump kernels for milling purposes? 
Why does the miller object to wheat that is badly bleached? 
Describe a good milling wheat. 
What is a "bin burned" or "skin burned" kernel? 



52 Laboratory Manual of Cereals and Forage Crops. 

Exercise 18. Date 

EXPLANATION OF SCORE CARD FOR WHEAT. 

L Weight per bushel — 25. 

Wheat should weigh sixty pounds per measured bushel, ("ut two 
points for each pound below this. 

2. Soundness — 20. 

There should be no sprouted, cracked, smutty, musty, bin-burned, or 
otherwise damaged grains in the sample. Cut two points for each 
per cent of unsound grains. 

3. Purity— 10. 

The sample should be free from mixture or foreign matter of any 
kind. Cut one point for each percent of foreign matter. 

4. Plumpness — 15. 

The grains should be well filled and plump. Cut one point for each 
two percent of shriveled grains. 

5. Uniformity in hardness and texture — 15. 

The berries should be uniform in hardness and texture. In a lot of 
100 grains determine three classes, (1) grains hard and vitreous, 
(2) grains soft and starchy, (3) grains intermediate. 
Cut one point for each three per cent representing class 2 and one 
point for each ten percent in class 3. In a fairly uniform sample 
two classes only may be distinguished. 

6. Uniformity in color — 10. 

Cut one point for each three per cent not uniform in color with the 
bulk of the sample. Consider "yellow berry" as a discoloration. 

7. Uniformity in size — 5. 

Cut one point for each four per cent of undersized grains. 

Referencefi: Lyon and Montgomery, pp. 10-15; Wilson and Warbur- 
ton, pp. 172-173. 



I,ABORATORY MANUAL OF CEREALS AND FORAGE CROPS. 



53 



Exercise 18. 



Date 

SCORE CARD FOR WHEAT. 



Sample number 


1 1 






Weight per bushel 25 




' 1 _ . _ 
















Purity 10 

Plumpness 15 

Uniformity in — 






































Color 10 






























1,1.1^ 


Total 100 










1 




1 1 



Sample number . . 


















Weight per bushel 25 


























Purity 10 

Plumpness _ 15 

Uniformity in — 

Hardness and texture 15 






































Color 10 










































Total 100 





























Remarks and reasons for cuts: 



54 Laboratory Manual of Cereals and Forage Crops. 



Exercise 19. Date. 



MARKET CLASSES OF WHEAT. 

Preliminary to practice in the grading of wlieat each student should 
make a close study of typical kernells of each of the different classes. This 
study should fix in his mind the characteristics of each class and enable him 
to distinguish between them. After a close comparative study of the dif- 
ferent classes, give in the following outline a brief, concise description of each 
class, noting the characteristics that will be of assistance in identification. 



Red Winter.. 



Hard Winter . 



Hard Spring.. 



Spring 



Durum 



Pacific Coast.. 



White Spring.. 



56 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 57 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



58 Laboratory Manual of Cereals and Forage Crops. 



Exercise 20. Date 

OATS. 

(Label all parts of each drawing.) 

(1) Make a drawing of an open panicle of oats showing: 

(1) Rachis 

(2) Branches 

(3) Pedicel 

(4) Spikelets 

(2) Make a drawing of a single spikelet showing: 

(1) Outer glume 

(2) Two oat grains. 

(3) Awn (if present) 

(4) Sterile flower 

(3) Make a drawing of a cross section of a single oat grain showing: 

(1) Flowering glume 

(2) Palea 

(3) Kernel 

(4) Suture 

(4) Make a drawing of a longitudinal .section of tlie oat kernel showing: 

(1) Covering 

(2) Endosperm 

(3) Germ 

(5) Weight of 25 upper grains 25 lower grains 

(6) What is the difference between a spike and a panicle? 

(7) How many branches in the first whorl? Second? 

(8) How many spikelets in all in the panicle? 

(9) In what order are the whorls arranged on the rachis? 

(10) Is there any variation in the length of the pedicel? 

(11) Compare the outer glume of oats with the same of wheat. 

(12) Compare the flowering glume and palea of oats with the same of wheat. 

(13) Locate the germ in the oat kernel. 

(14) Is length, depth, and breadth of germ so important in the oat kernel 
as in the kernel of the corn? Why? 

(15) As the kernel is enveloped by the hull upon which end is the germ 
found? 

(16) Does the germ of the kernel face the bosom of the grain or the back 
side? 

(17) Is the position of the germ on the oat kernel like that of the corn? 



Laboratory Manual of Cereals and Forage Crops. 59 

(18) What is an open panicle? Compressed panicle? Side panicle? 
(I'J) How does the oat grain differ from the wheat grain? How does the 
oat kernel differ from the wheat grain? 

(20) Make a drawing of an oat kernel which has just started to germinate, 
showing : 

(1) Radicle breaking from its sheath at the base of the germ 

(2) Swelling of plumule 

(21) In germination, which part of the embryo starts first? Note sheath 
over stem sprout. 

(22) Make a drawing of an oat grain just newly germinated showing: 

(1) Temporary roots 

(2) Root hairs 

(3) The stem sprout 

(23) How many temporary roots are present? 

(24) How are the leaves, paired or rolled together? 

(25) Fi'om which end of the grain does the stem appear? The root? 

(26) Make a drawing of a stool of oats showing: 

(1) Fibrous root system 

(2) A culm or so 

(3) Leaf sheath 

(27) (a) What is tillering or stooling? 

(b) What are tillers in corn called? 

(c) Upon what conditions is tillering dependent? 

(d) From what points on the stem do tillers appear? 

(28) (a) How many culms are in this stool? 

(b) On what part of the culm are the greater number of leaves? 

(c) Discuss the cause of lodging in oats. 

(d) How may a fallen culm grow erect again? 

(e) At what point or points on the culm does this growth take place? 

(29) (a) Is the oat a surface or deep feeder? 

(b) Does the root have a fibrous or tap root system? 

(c) How deep do the roots of the oat plant extend? 

(d) How far out from the base do they extend? 

(e) What differences do you note between corn and oat roots? 

(30) Why may similar yields be obtained upon similar ground under simi- 
lar conditions and yet varying amounts of seed be sown? 

Referevces: Hunt's Cereals, pp. 280-283; Livingston 145-1.50; Percival; 
Bergen and Caldwell ; Ohio Bui. 257. 



(50 Laboratory Manual of Cereals and Forage Crops. 
Exercise 21. Date 



COMPARATIVE STUDY OF OAT VARIETIES. 

(Laboratory.) 
Study a number of varieties of oats according to the following out- 
line. Each student is provided with several panicles of the varieties to be 
studied. The members of the class work in groups of two, combining data 
where averages are required. 



in. 



Variety 



Panicle — 

1. Length (average of 5) (lower whorl to tip 
of upper spikelet) 

2. Shape (open, medium, compressed, side) 

3. Number of whorls (average of 5)..._ 

4. Number of branches in all whorls (average of 
5) 

Spikelet — 

1. Number in panicle (average of 5) 

2. Number of grains per spikelet 

3. Length of pedicels (average of 10) 

4. Color of outer glume (white, yellow, etc.).... 

5. Number of sterile spikelets 

Grain — 

1. Length (long, medium, short) 

2. Plumpness (plump, medium, slender) 

3. Color (white, gray, yellow, brown, red black) 

4. Length of awn (long, medium, short, none) .. 

5. Per cent, of hull 



1. Note distinguishing characters of the varieties studied. 

2. What factors influence the percent of hull in oats? What is the common 
percentage of hull? 

3. What factors may influence the amount of grain on the oat panicle? 



Laboratory Manual of Cereals and Forage Crops. 61 

4. What factors would govern your selection of panicles in the field for breed- 
ing or seed purposes? 

5. Is there any correlation between weight and plumpness of grain? Be- 
tween yield and plumpness of grain? 

6. What physical characters of oat grains may be associated with a heavy 
weight per bushel? 

7. Is there any relation between shape of panicle and yield? 

References: Iowa Bui. 96; Pa. Bui. 108; Ohio Bui. 257; Nebr. Bui. 
113; Minn. Bui. 81; Cornell Bui. 343; W. Va. Bui. 84; Farmers' Bui. 395 and 
436; Ala. Bui. 175; Va. Bui. 168; S. D. Bui. 110. 



Exercise 22. Date. 



FIELD STUDY OF NEWLY SOWN OAT FIELD. 

Examine the soil, remove some of the ground from the oats, and examine 
carefully in order to answer the following questions : 

1. Is the subsoil compact or loose? 

2. Is the surface soil compact or loose? Discuss a proper seed bed for 
oats. 

3. What is the average depth of seeding? 

4. Has fertilizer been used? What sort of fertilizer should be used 
for oats? 

5. Carefully dig away the soil, uncovering the seed in the drill row 
for one foot. Calculate from this the number of grains per acre. 

6. Name some of the factors influencing the rate of sowing. 

Reference: Iowa Bui. 128; Mo. Circ. 46; Nebr. Bui. 113; Ohio Bui. 
257; Farmers* Bui. 424. 



62 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 23. 



Date. 



VARIETY STUDY OF OATS IN THE FIELD. 
(Four or five weeks from date of seeding.) 



Variety 












Vigor 












Stand 




































No. of plants per rod 




















] 










1 


No. of culms per acre (calculated).. 








1 








1 ! 



(In noting vigor, stand and general appearance, base the marking on 
100 as perfect.) 

Write up a report of the exercise, giving reference to the important 
variations that came to your attention. 



64 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 65 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



66 Laboratory Manual of Cereals and Forage Crops. 



Exercise 24. Date 

WEED SEED FOUND IN OAT SEED. 

Before taking up oat judging it is well to know something about the 
weed seeds commonly found in oats. Identified samples of 

1. Common Black Mustard (Brassica nigra), 

2. Large Smart Weed (Polygonum pennsylvanicum), 

3. Yellow Foxtail (Setaria glauca), 

4. Green Foxtail (Setaria viridis), 

5. Greater Ragweed (Ambrosia tifida) , 

6. Common Sunflower (Helianthus annus), 

7. Wild Hemp (Cannabis sativa), 

8. Sour Dock (Rumex crispus), 

and any other weeds that are found in oats will be given the student with 
a mixed sample, from which he will select a number of each kind as a means 
of fixing their appearance in his mind. 

After doing this for a while the identified weeds will be removed and 
a sample of oats containing impurities will be given the student. This sam- 
ple the student will analyze and make a report of the same as follows: 

1. Number of sample Kind of seed 

2. By actual count report: 

1. Percent pure seed 

2. Percent of weed seed 

3. Percent of other foreign seed 

4. Percent of foreign matter 

3. Tabulate the following: 

1. The seeds found 



2. Usual rate of seeding. 

3. The rate for sample .. 

References: See exercise 43. 



Laboratory Manual of Cereals and Forage Crops. 67 

Exercise 25. Date 

OAT JUDGING. A DETAILED STUDY OF OATS 

Obtain 10 gram samples of good and poor grades of oats, and separate 
each according to the accompanying outline, (p. 68. ) Weigh the foreign 
matter, if possible, either weigh or count the materials in the other items stu- 
died and record results in percent. 

Purity. 

Determine the number of oat grains in the sample that compose the 
oats of the class (i. e., white, red, etc.) represented by the sample. Likewise 
determine the amount of impurities as represented by "other oats," "other 
grains," and foreign matter. Wheat, rye, barley, etc., are examples of other 
grain. All dirt, chaff, weed seeds, etc., etc., constitute the foreign matter. The 
total for purity should be 100 per cent. 

Soundness. 

Discard the foreign matter and other grain, and determine soundness 
by dividing the remainder of the sample into sound and unsound lots. Sound 
oats should have a bright color. Unsound oats may be dull in color, bleached, 
moldy, sprouted, etc. The total for soundness should be 100 percent. 

Color. 

,. Separate the sample into the different colors that can be found. The 
total for color should be 100 per cent. 

Plumpness. 

Determine the percent of grains that are plump, those that are me- 
dium in plumpness, and of those that are slender. The total for plumpness 
should be 100 percent. 

Record the weight per bushel. 

References: B. P. I. Circ. 40 and 74 (Oat bleaching) ; Lyon and Mont- 
gomery, pp. 61-63; Wilson and Warburton, p. 210; Duggar, p. 131. 



68 Laboratory Manual of Cereals and Forage Crops. 

Oat Judging — Detailed Study, 



No. of sample or 
variety 



Purity 



Soundness . 



Color 



I Oats of class 
Other oats 
Other grain 
[Foreign matter... 

(Sound grains 

[Unsound grains 

White._... 

Gray 

Yellow 

Brown 

Red 

Black 

I Plump 
Medium._„ 
Slender.__ 

[Large 

Size I Medium.. 

Ismall 

Weight per bushel 



Laboratory Manual of Cereals and Forage Crops. 69 

Exercise 26. Date.. 

SCORING OATS 

Explanation of Score Card for Oats. 

In this score card oats are judged principally from the market stand- 
point. It is not possible to make a score card by which an oat could be 
judged at the same time from both the feeder's and the miller's standpoint, 
and also be used to judge the grain for seed. Different points would be used 
in each case, and different values given them. 

Weight per Bushel — 35 points. 

Weight per bushel is important as a means of estimating the value of 
an oat for market and feeding as well, since a heavy weight indicates that the 
grain was well matured and the hull well filled out. In the same variety a 
heavy oat usually has a smaller per cent of hull. A good sample of oats 
should weight 32 pounds per measured bushel. 

Cut four points for each pound below standard weight. For each 
pound above standard weight add one point to the total score. 

Soundness — 20 points. 

The sample should be sound, dry, bright, and free from musty, smutted, 
sprVuted, or otherwise damaged grains. Cut one point for each percent of 
damaged grains. 

Color — 15 points. 

The color of the grains should be bright and uniform for the bulk of 
the sample. 

Cut one point for each percent of discolored grains and grains not 
uniform in color with the bulk of the sample. 

Purity — 10 points. 

The sample should be free from mixture, other ;grain, weed seeds, 
straw, chaff, and any other foreign matter of any kind. 

Cut one point for each percent of mixture and the same for each per- 
cent of foreign matter. 

Percent of Hull — 20 points. 

A good oat may have as much as 30 percent of hull. 

Cut two points for each percent of hull above this. For each percent 
below add one point to the total score. 



70 



Laboratory Manual of Cereals and Forage Crops. 



SCORE CARD FOR OATS. 



Sample No 














Weight per bushel 35 








1 1 









1 1 


Color 15 








, 1 1 .. ., 


Purity 10 

Per cent of hull 20 








1 1 








1 1 












Total 100 








i .1 










1 1 



Sample No.._ 














Weight per bushel 35 




















1 • ^ 






Color 15 














Purity 10 

Per cent of hull 20 


































1 




Total 100 














^"1 1 


1 





Remarks and reasons for cuts: 



Laboratory Manual of Cereals and Forage Crops. 71 



Exercise 27. Date 

TREATMENT OF SEED OATS FOR SMUT. 
THE FORMALIN TREATMENT. 



Calculate the volume of formalin {AOfo solution of formaldehyde gas in 
water) required to treat one bushel of oats, if one pint of formalin in 50 gal- 
lons of water will be sufficient to treat about 50 bushels of seed oats. 

Spread the oats to be treated on a clean, tight floor, and apply the 
treating solution by means of a sprinkling can. During application, shovel 
the oats about, so that a uniform application may be given. The oats should 
be well moistened, but not so much that they will pack when pressed in the 
hands. Shovel the oats into a pile and cover them with sacks for from 2 to 4 
hours. At the end of this time remove the sacks and dry the treated seed as 
rapidly as possible. 

Write up a report, giving the life history and the economic importance 
of the loose smut of oats (Ustilago Avenae (Pers) Jens.). This treatment is 
adapted to the loose smut of oats, the stinking smut of wheat, and the covered 
smut of barley. In the case of each of these smuts the spores winter over on 
the outside of the grains. 



THE HOT WATER TREATMENT. 

This treatment is adapted to the loose smut of barley (the most preva- 
lent in barley) , the loose smut of wheat, and the covered smut of oats. In the 
case of these smuts the spores winter over inside of the grains, and so cannot 
be reached with the formalin. 

The following rules should be carefully observed in this treatment: 

1. Water should be 130' F, to 145° F. for oats and wheat, and 126' to 
129° for barley. 

2. Treat 10 to 15 minutes, according to temperature. 

3. Warm grain before treating to insure keeping water warm. 

4. Work grain up and down, lifting sack clear of water. 

5. Have volume of water 8 to 10 times that of grain. 

6. Do not fill sack full. 

7. Drain well after treatment and spread out 2 to 3 inches deep. 

8. Have on hand 2 barrels, pails, accurate thermometer, clean gunny 
sack, water stirrer, and clean floor or canvas on which to spread treated 
grain. 



72 Laboratory Manual of Cereals and Forage Crops. 

Directions: In barrel No. 1 have water heated up to from 125" to 
130° to warm the grain up before treating. This is done that the temperature 
of the treating water may not be lowered to a place where it will do no good. 
Keep the water in barrel No. 2 at a maximum temperature. This is done by 
having several buckets of hot water at hand all of the time. Keep water 
stirred. 

Make germination tests of grain used in both treatments before and 
after treatment to determine the effect of the treatments on the viability of 
the grains. 

References: "Fungous Diseases of Plants," B. M. Duggar; Farmers' 
Bui. 250, 507; Minn. 115; Iowa Bui. 96; Utah Bui. 108; Ohio Bui. 203; Nebr. 
131 ; N. D. Bui. 87 ; S. D. Bui. 109; B. P. I. Bui. 152; Ex. Sta. Work, Vol. II, No. 
9; and N. C. Report 1908, pp. 30-36. 



74 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS. ETC. 



Laboratory Manual of Cereals and Forage Crops. 75 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



76 Laboratory Manual of Cereals and Forage Crops. 



Exercise 28. Date. 



BARLEY. 

(Label all parts in each drawing.) 

L Make drawing of barley spike: 

(a) Two rowed 

(b) Six rowed 

n. Remove all the spikelets but one on a two rowed spike. 
Draw a front view, showing how spikelet is attached. 

(b) Draw the same view for the six rowed type, but showing 
three spikelets from the same node in place, 
in. Draw side view of rachis with one spikelet in position : 
IV. (a) Draw a spikelet of the six rowed type; (front view). 

(b) Draw three spikelets of the six rowed type; (front view). 
V. Make longitudinal section of spikelet showing: 
Outer Glume 
Flowering glume 
Kernel 
Palea 
VI. Compare a spike of wheat with a spike of barley. Compare the outer 

glumes; flowering glumes; kernel; palea. 
VII. Compare a spikelet of wheat with a spikelet of barley. 
VIII. ""(a) Explain differences of two rowed and six rowed barley, 
(b) Of four rowed and six rowed. 

Referencefi: Farmers' Bui. 427, 443, 518; Wilson and Warburton, pp. 
212-216; Livingston, pp. 164-168. 



Laboratory Manual of Cereals and Forage Crops. 

Exercise 29. Date 

VARIETY STUDY OF BARLEY IN THE LABORATORY 



77 



Variety 



Spike — 

1. Length (average of 5). 



2. Shape (tapering toward tip, or both 
ways, uniform) 



3. Awn (bearded, partly bearded, beardless) 

4. Length of awn (average of 5 spikes) 



5. Persistence of awn (deciduous, partly 
deciduous, persistent) 



6. Compactness (very open, open, medium, 
crowded) 



7. Color (whitish, yellowish, brownish, 
black). 



II. Spikelet— 

1. Shape (wide, medium, narrow). 



2. Outer glume (awned, awn-pointed, 
awnless) 



3. Numb?r of grains per spikelet (average 
of 5 spikes) 



4. Number of grains per spike (average of 
5 spikes) 



5. Number of sterile flowers (average of 5 
spikes) 



III. Grain— 

1. Hulled or huUess.. 



2. Size— 
(1) Weight of 100 grains 

*(2) Average length of 10 grains 

(3) Average width of 10 grains 

3. Plumpness (thin, medium, plump) 

4. Crease (deep, medium, full) 

5. Texture (hard, medium, soft and 
starchy). _ 



6. Color (white, yellow, brown, purple, 
black) 



*Use coordinate paper, page 85. 

References : Test of varieties, Mont. Bui. 
Bui. 75 ; S. D. Bui. 113 ; Kans. Bui. 44. 



84; Minn. Bui. 81; N. D. 



78 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 30. Date 

Barley Judging — Detailed Study.* 



No. of Sample 










Purity 


Barley of class 












Other grain 








































Cracked._ 












Soundness.... 


Sprouted 














Bin burnt, decayed, etc 












Color 

Texture 

Size 

Weight 100 g 
Uniformity o 


Good color 
























Badly discolored ._ 












Vitreous . 












Medium 






i 




Starchy 












[Large 
























Small 












rains 












f grains 

























*Before beginning this exercise read carefully the notes on explanation of score card for barley. 



Laboratory Manual of Cereals and Forage Crops. 79 

Exercise 31. Date 

JUDGING BARLEY BY MEANS OF THE SCORE CARD. 

Explanation of Score Card for Barley. 

Barley is judged from the brewer's standpoint, rather than from its 
feeding value, since the market price is based on its brewing quality. A dif- 
ferent score card would be used to judge barley according to its feeding 
value, for the latter may be more unsound and less uniform than the former. 
Weight per biishel — 10 points. 

Other things being the same, the barley with the heaviest weight per 
bushel is preferred, since weight is accompanied by a high percent of ex- 
tract. Barley should weigh 48 pounds per bushel. A high weight should not 
be caused by excessive moisture. 

Cut one point for each pound below this. 
Soundness — 30 points. 

The sample should be free from discolored, sprouted, bin-burned, de- 
cayed, cracked or otherwise damaged grains. It should not be musty, but 
have a sweet odor. 

Cut one point for each unsound or damaged grain, and for mustiness 
according to judgment. 
Foreign matter — 10 points. 

The sample should be free from other grains, grass, and weed seeds, 
as such impurities cause irregularity in germination and an unfavorable fer- 
ment. 

Estimate the percent of foreign matter by weight, and cut one joint 
for each percent. 
Uniformity in color — 15 points. 

Separate the sample into various classes according to color. Let the 
class having the largest number determine the color of the sample. Cut one 
point for each percent representing the other classes. 
Uniformity in texture — 20 points. 

The texture of the sample should be uniformly hard or soft. Determine 
the class represented by the largest number and cut one point for each per- 
cent of grains in the other class. 
Uniformity in size — 10 points. 

The grains should all be of the same size, as different sizes cause ir- 
regular germination. Divide the sample into large and small sizes, and cut 
one point for each two percent representing the smaller class. 

References: Lyon and Montgomery, pp. 78-80; Wis. Bui. 212 (re- 
vised) ; B. P. L Circ. 62. 



80 Laboratory Manual of Cereals and Forage Crops. 

SCORE CARD FOR BARLEY. 



Variety or sample number 










1 
1 






1 












1 






1 














Total J - ' ' 




1 ' 









Remarks: 



Exercise 32. Date 

THE GERMINATION OF BARLEY. 

Place 1000 grains between well-moistened filter paper or flannel cloth 
and keep at temperature of 80° F. Remove sprouted grains at end of each 
twenty-four hours for five days. 

Tabulate results as follows: 



Sample No. 


1 


2 


3 


4 


5 


6 


Description 










































Third day 




























Fifth day _ 





























Why should two rowed and six rowed barley sold on market not be 



mixed? 



Laboratory Manual of Cereals and Forage Crops. 81 

Why are broken grains harmful in market barley? 

What means can the threshermen use to prevent breaking grains? 

What is the chief use of barley? 

What, then, should be the condition of germination? 

Are the samples, good, medium, or poor for germination? 



82 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 83 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



84 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 33. 



Date 



RYE. 



(Label all parts in each drawing.) 

1. Make a drawing of a rye spike. 

2. Make a drawing of a spikelet. 

3. Dissect a spikelet, and make a detailed drawing of each part. 

4. Make a brief comparison of a rye spikelet with the same of wheat. 
Scoring Rye — The color of rye should be from a sort of green to yellow. 

Dark brown rye is not desirable. Another thing that should be noticed is 
sprouting. Score on this point under color. 

In noting foreign matter, score heavily against Ergot. 

The weight of a bushel of rye is 56 pounds. 





Score Card for Rye. 






Sample No 










Weight per bushel 60 










Color ;. 25 










Foreign matter 15 




1 










i 


1 



Rye varieties, Wis. Report 1902 (pp. 219-220). 
Exercise 34. Date 



COMPARISON OF OATS, WHEAT, BARLEY, RYE AND EMMER. 

I. Make a drawing of a spikelet of oats, wheat, rye, two rowed and six 

rowed barley. (See note below.) 
II. Make a drawing of the flowering glume of each of the above, includ- 
ing either two or six rowed barley. (See note below.) 

III. Make a drawing of the flowering glume of each of the above, showing 
the attachment of the awn in each case. (See note below.) 

IV. Make a drawing or diagram showing the relative size and location of 
the palea of each of the above. (See note below.) 

V. Define: sessile, rachis, rachella, pedicel, spike and panicle. 
VI. Make a drawing of a head of each of the above. 

VII. Make a drawing of the temporary roots of germinated seeds of above. 
VIII. Write a repoi-t stating chief differences noted in this study. 

(Make the drawings of the same part of each head on the same page 
when possible. Enlarge each drawing.) 

















1 




















a 










SCALE 


1/10 
3 




OF 


ONE 


4 


INCH. 










.1 




















( 




















7 


■■" 


— 


~ 




■ 




















































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































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86 Laboratory Manual of Cereals and Forage Crops. 



Exercise 35. Date. 



KEEPING RECORD OF MARKET PRICES. 

Using the co-ordinate paper on preceding- page, lay off along the long 
side 18 equal parts representing the 18 weeks of the Semester and along the 
other side a convenient number of parts representing dollars and cents. By this 
means keep a graphical account of the prices of some farm crop for the 
semester in which this course is given, using quotations from your nearest 
market. 

The graph should record the prices for the same day in the week thru- 
out the time in which records are taken. 

Note daily the causes for any changes in price and make note of the 
condition of the market for each day. (In using the word daily here, refer- 
ence is made to the laboratory i)€riod only. If the student wishes to keep actual 
daily records, he may, but it would be better to use engineering co-ordinate 
paper instead of the accompanying.) 

At end of Semester or on day set by instructor present a short report 
containing data taken and accounting for unusual rises and falls in the curve. 



Exercise 36. Date 



DISTRIBUTION OF FARM CROPS. 

From data taken from the Reports of the U. S. Census show carefully 
the distribution of each of the chief fieldcrops of this country. This data should 
be shown on maps, a separate map being used for each product. (These maps 
can be obtained by the local book store from text book concerns or by the 
instructor from the U. S. Weather Bureau.) 

The student may use his own ingenuity in showing the relative distri- 
bution, or he may choose some one of the methods suggested, such as the 
use of a dot to represent a given amount of any commodity, or the area of a 
circle drawn within the state. 

These maps will be prepared according to instructor's assignments and 
must be neat, clean, and carefully done. Incorporate the maps in loose leaf 
note book. 



88 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES. EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 89 

INSTRUCTOR'S NOTICES. EXPLANATIONS, ETC. 



90 Laboratory Manual of Cereals and Forage Crops. 

GRADES OF GRAIN 

Adopted and promulgated by the 
GRAIN DEALERS NATIONAL ASSOCIATION 



SAMPLE GRADES — GENERAL RULE. 

All wheat, barley, oats, rye and corn that is in a heated condition, 
souring, or too damp to be safe for warehousing, or that is badly bin-burnt, 
fire-burnt, fire-smoked, or badly damaged, mixed with garlic, onions, or con- 
taining live weevil, exceedingly dirty, or where different kinds of grain are 
badly mixed with one another, shall be classed as Sample Grade, and the in- 
spector shall make notations as to quality and condition. 

NOTICE. — The inspection departments shall, in no case, make a grade 
of grain above that of the poorest quality found in any lot of grain inspected, 
when it has evidently been plugged for the purpose of deception, or otherwise 
improperly loaded. Wheat which has been subjected to scouring, or clipping, 
or any process equivalent thereto, shall not be graded higher than a 3. 

NEW. 

The word "NEW" shall be inserted in each certificate of inspection of 
a newly harvested crop of oats until the fifteenth day of August ; of rye, until 
the first day of September ; of wheat, until the first day of November ; and of 
barley, until the first day of November of each year. 

This change shall be construed as establishing new grades for the times 
specified, to conform to the existing grades of grain in all particulars, except 
the distinctions hereby established between the new and the old crop, and 
shall apply to grain inspected from store for two months after the time re- 
spectively above specified. 

MANNER OF TESTING GRAIN WITH A TESTING KETTLE. 

Place the kettle where it cannot be jarred or shaken. Pour from a 
scoop, bag or pan, held two inches from the top of the kettle, into the middle 
of the kettle at a moderate speed until running over. Strike off in a zigzag 
manner with the edge of the beam held horizontally. 

Recommended by the Chief Grain Inspectors National Association. 

E. H. Culver. 

President. 



Laboratory Manual of Cereals and Forage Crops. 91 

GRADES FOR COMMERCIAL CORN. 

By virtue of the authority vested in the Secretary of Agriculture by 
the acts of Congress of June 30, 1906 (34 Stat, 669), and of March 4. 
1913 (37 Stat, 828), to fix definite grades of grain, the following grades for 
corn are hereby fixed and promulgated, to take effect on July 1, 1914. 



Maximum percentages of — 



Grade classi- 
fication (white, 
yellow, and 
mixed corn). 


Moisture 


Damaged corn 


Foreign 

material, 

including 

dirt, cob, 

other 

grains, 

finely, 

broken 

com, etc. 


"Cracked" 

corn, not 

including 

finely 

broken 

corn. (See 

General 

Rule No. 

9.) 


No. 1 

No. 2 

No. 3 


14.0 
15.5 

17.5 


2] 

4 [Exclusive of heat-damaged or mahogany 

6l kernels . 


-; ■ 

2 
3 
5 


2 
3 

4 


No. 4 

No. 5 

No. 6 

"Sample" 


19.5 

21.5 

23.0 

See Gen 


81 May include heat-damaged or [3^ per cent 
10 > mahogany kernels not to ex- ^1 per cent 
15j ceed— [.3 per cent 
eral Rule No. 6 for sample grade. 


4 
5 

7 



GENERAL RULES. 

(I) The corn in grades No. 1 to No. 5, inclusive, must be sweet. 
JL.(2) White corn, all grades, shall be at least 98 per cent white. 
V (3) Yellow com, all grades, shall be at least 95 per cent yellow. 

(4) Mixed corn, all grades, shall include corn of various colors not coming within the 
limits for color as provided for under white or yellow corn. 

(5) In addition to the various limits indicated, No. 6 com may be musty, sour, and 
may also include corn of inferior quality, such as immature and badly blistered. 

(6) All corn that does not meet the requirements of either of the six numerical grades 
by reason of an excessive percentage of moisture, damaged kernels, foreign matter, or 
"cracked" corn, or corn that is hot, heat damaged, fire burnt, infested with live weevils, 
01^ otherwise of distinctly low quality shall be classed as sample grade. 

(7) In No. 6 and sample grade, reasons for so grading shall be stated on the inspector's 
certificate. 

(8) Finely broken corn shall include all broken particles of corn that will pass through 
a perforated metal sieve with round holes nine sixty-fourths of an inch in diameter. 

(9) "Cracked" corn shall include all coarsely broken pieces of kernels that will pass 
through a perforated metal sieve with round holes one-quarter of an inch in diameter, 
except that the finely broken com, as provided for under Rule No. 8, shall not be consid- 
ered as "cracked" corn. 

(10) It is understood that the damaged corn; the foreign material, including pieces of 
cob, dirt, finely broken corn, other grains, etc.; and the coarsely broken or "cracked" corn, 
as provided for under the various grades, shall be such as occur naturally in corn when 
handled under good commercial conditions. 

(II) Moisture percentages, as provided for in these grade specifications, shall conform 
to results obtained by the standard method and tester, as described in Circular No. 72, 
Bureau of Plant Industry, U. S. Department of Agriculture. 



92 Laboratory Manual ok Cereals and Forage Crops. 



GRADES OF WHEAT. 

White Winter Wheat. 

No. 1 White Winter Wheat. 

Shall include all varieties of pure soft white winter wheat, 
sound, plump, dry, sw'eet and clean, and weigh not less than 58 lbs. 
to the measured bushel. 

No. 2 White Winter Wheat. 

Shall include all varieties of soft w-hite winter wheat, dry, sound 
and clean, and shall not contain more than 8 per cent, of soft red 
winter wheat, and weigh not less than 56 lbs. to the measured bushel. 

No. 3 White Winter Wheat. 

Shall include all varieties of soft white winter wheat. It may 
contain 5 per cent, of damaged grains other than skin-burnt wheat, 
and may contain 10 per cent, of soft red winter wheat, and weigh 
not less than 53 lbs. to the measured bushel. 

No. U White Winter Wheat. 

Shall include all varieties of soft white winter wheat not fit for 
a higher grade in consequence of being poor quality, damp, musty 
or dirty, and shall not contain more than 10 per cent, of soft red 
winter wheat, and weigh not less than 50 lbs. to the measured bushel. 



Red Winter Wheat. 

No. 1 Red Winter Wheat. 

Shall be pure soft red winter wheat of both light and dark col- 
ors, sound, sweet, plump and well cleaned, and weigh not less than 
60 lbs. to the measured bushel. 



No. 2 Red Winter Wheat. 

Shall be soft red winter wheat of both light and dark colors, 
sound, sweet and clean, shall not contain more than 5 per cent, of 
white winter wheat, and weigh not less than 58 lbs. to the measured 
bushel. 



Laboratory Manual of Cereals and Forage Crops. 93 

No. 3 Red Winter Wheat. 

Shall be sound, soft red winter wheat not clean or plump enough 
for No. 2, shall not contain more than 8 per cent, of white winter 
wheat, and weigh not less than 55 lbs. to the measured bushel. 

No. A Red Winter Wheat. 

Shall be soft red winter wheat, shall contain not more than 8 
per cent, of white winter wheat. It may be damp, musty or dirty, 
but must be cool, and weigh not less than 50 lbs. to the measured 
bushel. 



Hard Winter Wheat. 

No. 1 Hard Winter Wheat. 

Shall include all varieties of pure, hard winter wheat, sound, 
plump, dry, sweet and well cleaned and weigh not less than 61 lbs. to 
the measured bushel. 

No. 2 Hard Winter Wheat. 

Shall include all varieties of hard winter wheat of both light 
and dark colors, dry, sound, sweet and clean, and weigh not less than 
59 lbs. to the measured bushel. 

No. 3 Hard Winter Wheat. 

Shall include all varieties of hard winter wheat of both light 
and dark colors, not clean or plump enough for No. 2, and weigh 
not less than 56 lbs. to the measured bushel. 

No. h Hard Winter Wheat. 

Shall include all varieties of hard winter wheat of both light 
and dark colors. It may be damp, musty or dirty, and weigh not less 
than 50 lbs. to the measured bushel. 



Northern Spring Wheat. 

No. 1 Hard Spring Wheat. 

Shall be sound, bright, sweet, clean, and consist of over 50 per 
cent of the hard Scotch Fife, and weigh not less than 58 lbs. to the 
measured bushel. 



94 Laboratory Manual ok Cerkals and Forage Crops. 

No. 1 Northern Spring Wheat. 

Must be Northern grown spring wheat, sound, clean, and of good 
milling quality and must contain not less than 50 per cent of the 
hard varieties of spring wheat, and weigh not less than 57 lbs. to the 
measured bushel. 

No. 2 Northern Spring Wheat. 

Shall be Northern grown spring wheat, not clean enough or 
sound enough for No. 1 and must contain not less than 50 per cent 
of the hard varieties of spring wheat and must weigh not less than 
56 lbs. to the measured bushel. 

No. 3 Northern Spring Wheat. 

Shall be composed of inferior shrunken Northern grown spring 
wheat, and weigh not less than 54 lbs. to the measured bushel, and 
must contain not less than 50 per cent of the hard varieties of spring 
wheat. 

No. h Northern Spring Wheat. 

Shall include all inferior Northern grown spring wheat that is 
badly shrunken or damaged and must contain not less than 50 per 
cent of the hard varieties of spring wheat, and shall weigh not 
less than 49 lbs. to the measured bushel. 



Spring Wheat 

No. 1 Spring Wheat. 

Shall be sound, plump and well cleaned, and weigh not less than 
59 lbs. to the measured bushel. 

No. 2 Spring Wheat. 

Shall be sound, clean, of a good milling quality and weigh not 
less than blY> lbs. to the measured bushel. 

No. 8 Spring Wheat. 

Shall include all inferior, shrunken or dirty spring wheat, and 
weigh not less than 53 lbs. to the measured bushel. 



Laboratory Manual of Cereals and Forage Crops. 95 

No. U Spring Wheat. 

Shall include all spring wheat damp, musty, grown, badly 
bleached, or from any cause which renders it unfit for No. 3 and 
weigh not less than 49 lbs. tj the measured bushel. 



White Spring Wheat. 

White Spring Wheat. 

The grades of Nos. 1, 2, 3 and 4 White Spring Wheat shall cor- 
respond with the grades of Nos. 1, 2, 3 and 4 Spring Wheat, except 
that they shall be of the white variety. 



Durum [Macaroni] Wheat. 

No. 1 Durum Wheat. 

Shall be bright, sound, dry, well cleaned and be composed of 
durum, commonly known as macaroni wheat, and weigh not less 
than 60 lbs. to the measured bushel. 

No. 2 Durum Wheat. 

Shall be dry, clean, and of good milling quality. It shall include 
all durum wheat that for any reason is not suitable for No. 1 durum, 
if and weigh not less than 58 lbs. to the measured bushel. 

No. 3 Durum Wheat. 

Shall include all durum wheat bleached, shrunken, or for any 
cause unfit for No. 2, and weigh not less than 5-5 lbs. to the meas- 
ured bushel. 

No. U Durum Wheat. 

Shall include all durum wheat that is badly bleached or for any 
cause unfit for No. 3, and weigh not less than 50 lbs. to the measured 
bushel. 



Pacific Coast Wheat. 

No. 1 Pacific Coast Red Wheat. 

Shall be dry, sound, clean and free from smut and weigh not 
less than 59 lbs. to the measured bushel. 



96 Laboratory Manual of Cereals and Forage Crops. 

No. 2 Pacific Coast Red Wheat. 

Shall be dry, sound, clean and only slightly tainted with smut 
and alkali, and weigh not less than 58 lbs. to the measured bushel. 

No. 3 Pacific Coast Red Wheat. 

Shall include all other Pacific Coast red wheat. It may be smutty 
or musty, or from any other reason unfit for flouring purposes, and 
weigh not less than 54 lbs. to the measured bushel. 



Note: 



Note: 



Pacific Coast White Wheat shall be graded according to the rules 
for Pacific Coast Red Wheat. In case of a mixture of Pacific Coast 
wheat with our home grown wheat, red or white, such mixture shall 
be graded "Pacific Coast Mixed Wheat." 



The grades of Pacific White and Pacific Red Wheat are to include 
all such wheats as are grown in the extreme Northwest and on the 
Pacific slope from either Spring or Winter seeding. 



Mixed Wheat. 

Mixed Wheat. 

In case of an appreciable mixtui-e of hard and soft wheat, red 
and white wheat (except as provided in the rule of red winter, white 
winter and northern spring wheat) , durum, and spring wheat any 
of them with each other, it shall be graded according to the quality 
thereof, and the kind of wheat predominating, shall be classed as No. 
1, 2, 3 and 4 mixed wheat, and the inspector shall make notation de- 
scribing its character. 



GRADES OF OATS. 

White Oats. 

No. 1 White Onts. 

Shall be white, dry, sweet, sound, bright, clean, free from other 
grain and weigh not less than 32 lbs. to the measured bushel. 



Laboratory Manual of Cereals and Forage Crop's. 97 

No. 2 White Oats. , 

Shall be 95 per cent white, dry, sweet, shall contain not more 
than 1 per cent of dirt and 1 per cent of other grain, and weigh 
not less than 29 lbs. to the measured bushel. 

Standard White Oats. 

Shall be 92 per cent white, dry, sweet, shall not contain more 
than 2 per cent of dirt and 2 per cent of other grain, and weigli 
not less than 28 lbs. to the measured bushel. 

No. 3 White Oats. 

Shall be sweet, 90 per cent white, shall not contain more than 
3 per cent of dirt and 5 per cent of other grain, and weigh not less 
than 24 lbs. to the measured bushel. 

No. i White Oats. 

Shall be 90 per cent white, may be damp, damaged, musty or 
very dirty. 

Notice : 

Yellow Oats shall not be graded better than No. 3 white oats. 



Mixed Oats. 

No. 1 Mixed Oats. 

Shall be oats of various colors, dry, sweet, sound, bright, clean, 
free from other grain and weigh not less than 32 lbs. to the meas- 
ured bushel. 

No. 2 Mixed Oats. 

Shall be oats of various colors, dry, sweet, shall not contain more 
than 2 per cent of dirt and 2 per cent of other grain, and weigh 
not less than 28 lbs. to the measured bushel. 

No. 3 Mixed Oats. 

Shall be sweet oats of various colors, shall not contain more than 
3 per cent of dirt and 5 per cent of other grain, and weigh not less 
than 24 lbs. to the measured bushel. 



98 Labobatorv Manual of Ckreals and Foraoe Chops. 

No. U Mixed Oats. 

Shall be oats of various colors, clamp, damaged, musty or very 
dirty. 



Red or IlusT Proof Oats. 

No. 1 Red Oais or Rust Proof. 

Shall be pure j-ed, sound, bright, sweet, clean and free from 
other grain and weigh not less than 32 lbs. to the measured bushel. 

No. 2 Red Oats or Rust Proof. 

Shall be seven-eighths red, sweet, dry, and shall not contain more 
than tvvo per cent dirt or foreign matter, and weigh 30 lbs. to the 
measured bushel. 

No. o Red Oats or Rust Proof. 

Shall be sweet, seven-eighths red, shall not contain more than 
five per cent dirt or foreign matter and weigh not less than 24 lbs. 
to the measured bushel. 

No. 't Red Oats or Rust Proof. 

Shall be seven-eighths red, may be damp, musty, or very dirty. 



White Clii>ped Oats. 

No. 1 White Clipped Oats. 

Shall be white, clean, dry, sweet, sound, bright, fi'ee from other 
grain, and weigh not less than 35 lbs. to the measured bushel. 

No. 2 White Clipped Oats. 

Shall be 95 per cent white, dry, sweet, shall not contain more 
than 2 per cent of dirt or foreign matter and weigh not less than 32 
lbs. to the measured bushel. 

No. 3 White Clipped Oats. 

Shall be sweet, 90 per cent white, shall not contain more than 
5 per cent of dirt or foreign matter, and weigh not less than 30 
lbs. to the measured bushel. 



Laboratory Manual of Cereals And Forage Crops. 99 

No. 4 White Clipped Oats. 

Shall be 90 per cent white, damp, damaged, musty or dirty, and 
weigh not less than 30 lbs. to the measured bushel. 



Mixed Clipped Oats. 

No. 1 Mixed Clipped Oats. 

Shall be oats of various colors, dry, sweet, sound, bright, clean, 
free from other grain, and weigh not less than 35 lbs. to the meas- 
ured bushel. 

No. 2 Mixed Clipped Oats. 

Shall be oats of various colors, dry, sweet, shall not contain more 
than 2 per cent of dirt or foreign matter, and weigh not less than 
32 lbs. to the measured bushel. 

No. 3 Mixed Clipped Oats. 

Shall be sweet oats of various colors, shall not contain more than 
5 per cent of dirt or foreign matter, and weigh not less than 30 lbs. 
to the measured bushel. 

No. h Mixed Clipped Oats. 

Shall be oats of various colors, damp, damaged, musty or dirty 
and weigh not less than 30 lbs. to the measured bushel. 

Note: 

Inspectors are authorized when requested by shippers, to give 
weight per bushel instead of grade on Clipped White Oats and Clipped 
Mixed Oats from private elevators. 



Purified Oats. 
Purified Oats. 

All oats that have been chemically treated or purified, shall be 
classed as purified oats, and inspectors shall give the test weight on 
each car or parcel, that may be so inspected. 



100 Laboratory Manual of Cereals and Forage Crops. 

GRADES OF BARLEY. 

(Note. — These Barley Rules have been adopted by the Barley As- 
sociation of the United States.) 

No. 1 Barley. 

Shall be sound, plump, bright, clean and free from other grain, 
and, not scoured nor clipped, shall weigh not less than 48 lbs. to 
the measured bushel. 

No. 2 Barley. 

Shall be sound, of healthy color (bright or straw color), reason- 
ably clear and reasonably free from other grains and seeds, and not 
scoured nor clipped, shall weigh not less than 46 lbs. to the measured 
bushel. 

A^ci. .J Barley. 

Shall include slightly shrunken or otherwise slightly damaged 
barley, not good enough for No. 2, and, not scoured nor clipped, shall 
weigh not less than 44 lbs. to the measured bushel. 

No. h Barley. 

Shall include barley fit for malting purposes, not good enough for 
No. 3. 

No. 1 Feed Barley. 

Shall test not less than 40 lbs. to the measured bushel, shall be 
cool and reasonably free from other grain and seeds, and not good 
enough for No. 4, and may include barley with a strong ground smell, 
or a slightly musty or bin smell. 

Rejected Barley. 

Shall include all barley testing under 40 lbs. to the measured 
bushel or barley which is badly musty or badly damaged, and not 
good enough to grade "feed" barley, except that barley which has 
been chemically treated shall not be graded at all. 

Bay Brewing Barley. 

The grades of Nos. 1, 2 and 3 Bay Brewing Barley shall con- 
form in all respects to the grades of Nos. 1, 2 and 3 barley, except 
that they shall be of the Bay Brewing variety, grown in the far 
west and on the Pacific Coast. 



Laboratory Manual of Cereals and Forage Crops. 101 

Chevalier Barley. 

The grades of Nos. 1, 2 and 3 Chevalier barley shall conform 
in all respects to the grades of Nos. 1, 2 and 3 barley, except that 
they shall be of the Chevalier variety grown in the far west and on 
the Pacific Coast. 



Bay Brewing Mixed Barley. 

In case of admixture of Bay Brewing barley with barley of 
other varieties, it shall be graded according to the quality thereof 
and classed as 1-2-3 Bay Brewing Mixed Barley. 

Chevalier Mixed Barley 

In case of admixture of Chevalier barley with barley of other 
varieties, it shall be graded according to the quality thereof and 
classed as 1-2-3 Chevalier Mixed Barley. 



Winter Barley. 

No. 1 Winter Barley. 

Shall be plump, bright, sound and clean, free from other grain, 
and weigh not less than 48 lbs. to the measured bushel. 

No. 2 Winter Barley. 

Shall be sound, plump, may be stained, shall contain not more 
than 8 per cent of foreign matter, and weigh not less than 46 lbs. 
to the measured bushel. 

No. 3 Whiter Barley. 

Shall include all shrunken, stained and dirty barley, shall con- 
tain not more than 5 per cent of foreign matter, and weigh not less 
than 44 lbs. to the measured bushel. 

No. U Winter Barley. 

Shall include all barley not fit for a higher grade in consequence 
of being poor quality, damp, musty or dirty ; shall contain not more 
than 10 per cent of foreign matter and weigh not less than 40 lbs. 
to the measured bushel. 



102 Labokatory Manual ok Cereals and Forage Crops. 

GRADES OF RYE. 

No. 1 Rye. 

Shall be dry, sound, plump, sweet and well cleaned and shall 
weigh not less than 57 lbs. to the measured bushel. 

No. 2 Rye. 

Shall be dry, sound and contain not more than 1 per cent of 
other grain or foreign matter, and weigli not less than 55 lbs. to 
the measured bushel. 

No. 3 Rye. 

Shall include inferior rye not unsound, but from any other 
cause not good enough for No. 2, and weigh not less than 53 lbs. to 
the measured bushel. 

No. U Rye. 

May be damp, musty or dirty, and weigh not less than 50 lbs. 
to the measured bushel. 



Laboratory Manual of Cereals and Forage Crops. 



10^ 



Exercise 37. Date... 

REPORT ON GRADES OF GRAIN. 





Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 




Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 




Wt. per 
bu. 


Grade 


Wt. per 
bu. 


Grade 






















i 




























































































































































































































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1 




















1 




















1 




















1 













104 Laboratory Manual of Cereals and Forage Crops. 

Exercise 38. 



Date 

REPORT ON GRADES OF GRAIN. 



Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 




Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected ! 

1 


Wt. per 
bu. 


Grade 


Wt. per 
bu. 


Grade 






















































































































































































































































































1 


I 
































1 














1 


1 


















































































































































r 







Laboratory Manual of Cereals and Forage Crops. 105 



Exercise 39. Date 

REPORT ON GRADING OF GRAINS. 



Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 




Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 


Wt. per 
bu. 


Grade 


Wt. per 
bu. 


Grade 



















































































































































































































































































































































































































































































106 ' Laboratory Manual of Cereals and Forage Crops. 
INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 107 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



108 Laboratory Manual of Cereals and Forage Crops. 



Exercise 40. Date 



STUDY OF LEGUME INOCULATION. 

The purpose of this exercise is to demonstrate in the laboratory the 
value of pure cultures and soil cultures and to give the student some idea of 
the methods and value of inoculation. 

Sufficient pots must be provided for making the tests both with and 
without lime, of the various commercial cultures, government cultures, soil 
culture, and check of no culture. The pots should be arranged in systematic 
order so that the limed and unlimed pot of each culture appears as a pair in 
the series. Six-inch flower pots or glass jars with hole near the bottom may 
be used. These pots should be filled to within 1 or 2 inches of the top with 
clean sterile white sand. 

Inoculate the seeds or sand according to directions accompanying the 
cultures. In case of soil inoculation add to the pot of sand about 2 or 3 
ounces of the soil obtained from a field in which the legume (alfalfa, clover, 
soybean, etc.) to be used has been successfully grown, or else mix up some 
of the soil with two or three times its volume of water, allow to stand, and 
then use 10 cc. of the supernatant liquid to each seed planted putting seed 
and water in the same place in the sand so as to insure bacteria being well 
in contact with the seed. 

A nutrient solution with the nitrogen compound left out must be used 
to keep plant growing. This can be prepared by mixing up in separate bot- 
tles the following: ' 

Bottle No. 1. Twenty-five grams Magnesium sulfate and 2500 cc. 



water, 
water. 



Bottle No. 2. Twenty-five grams acid Potas. phosphate and 2500 cc. 



Bottle No. 3. Twelve grams Potassium chloride and 250 cc. water. 
Bottle No. 4. One-tenth gram Ferric chloride and 250 cc. water. 
(The water should be ammonia free.) 

In applying the nutrient solution to the pots 10 cc. of each of the first 
three and 1 cc. of the fourth solution are mixed thoroughly with 1000 cc. of 
pure ammonia free water and all or nearly all applied to a pot, allowing any 
surplus to run out through drain at bottom of pot. 

The first application is made at time of planting, the second about 



Laboratory Manual of Cereals and Forage Crops. 109 

three weeks later, the third two weeks later and the others at week intervals 
thereafter. 

At end of 8 or 10 weeks, carefully remove plants from sand, weigh, 
make approximate estimate of number of nodules present, tabulate results 
and draw conclusions in a short report of the work. 

References: B. P. I. Bui. 150; B. P. I. Circ. 71. 



110 Laboratory Manual of Cereals and Forage Crops. 

Exercise 41. Date 

LEGUMINOSAE (PEA FAMILY). 

1. Make a sketch of leaf of bean or peas showing: 

1. Petiole 

2. Stipule 

3. Leaflet 

4. Tendril (if present) 

2. Make a drawing of a dissected flower showing in their relative positions 
the following: 

1. Lateral petal 

2. Standard petal 

3. Keel petal 

4. Sepals 

5. Stamens noting that they are diadelphous 

6. Pistil 

3. Make an enlarged drawing of pistil showing: 

1. Ovary 

2. Style 

3. Stigma 

4. Make an enlarged drawing of the stamens of the pea showing the ar- 
rangement of the filaments and anthers. 

5. Are the leaves simple or compound? 
Are stipules present? 

What part of the leaf is modified to form tendrils? 

What kind of inflorescence is this? 

How many petals? 

How many sepals? 

How many stamens in the flower? Are all filaments united? 

6. Sketch a soaked bean showing: 

1. Testa 

2. Hilum 

3. Micropyle 

7. Make a drawing of a germinated bean (early stage) showing: 

1. Hypocotyl 

2. Plumule 

3. Cotyledons 



Laboratory Manual of Cereals and Forage Crops. m 

Make a drawing of a later stage showing last named parts and perma- 
nent leaves and root. 

Are the halves (cotyledons) of the bean united in any way? 
Where is the reserve food of the bean stored? 
What finally becomes of the cotyledons? 
What parts found in a bean grow most rapidly? 

Reference: Farmers' Bui. 408. 



112 Laboratory Manual of Ckreals and Forage Crops. 
Exercise 42. Date 



LABORATORY STUDY OF PEAS AND BEANS. 
This exercise is arranged to familiarize the student with the appear- 
ance and characteristics of field beans and peas, cow peas, and soy beans. 
Several of the common varieties of each are provided for study and com- 
parison. Both the dried plants with pods and the threshed grain should be 
examined in securing information necessary to fill out the outline. 



Variety 



Plant^(erect, decumbent, bushy). 
Stems — number 

Length — (long, medium, short).. 

Surface — (smooth, hairy) 

Leaves — position 

Shape 



Number — (tew, many) 

Retention — (good, poor) 

Surface — (smooth, hairy) 

Pods — position — 

Number — (few, many) 

Length — (long, short) 

Shape — (curved, straight, twisted). 
Color 



Surface — (hairy, smooth) 

Grain — 

Size — weight of 100. 

Shape — round, kidney shaped, etc... 
Surface — (rough, grooved, smooth). 
Color — 1 — body 



eye.. 



References: N. J. Bui. 250; Va. Bui. 168; Cornell Bui. 210; Farmers' 
Bui. 289, 318, 372; B. P. L Circ. 124; Del. Bui. 81; Ind. Bui. 172; Ohio Circ. 
78; B. P. I. Bui. 98, 102, 197, 229; Journal of Agr. Research, Vol. II, No. 1, 
p. 33; Wis. Bui. 236; Tenn. Bui. 82; U. S. Dep. Bui. 119. 



Laboratory Manual of Cereals and Forage Crops. 113 



Exercise 43. Date.. 



STUDY OF WEED SEEDS IN FORAGE AND GRASS SEEDS. 

Before taking up the study of economical seeds it is well to study in 
the same manner as in Exercise 24, the seeds of weeds bad in grass and 
clover seeds. The seeds of O.xeye daisy, Burdock, Canada thistle, Quack 
grass. Sour dock. Wild mustard. Wild parsnip, Cheat, and probably a few 
other very bad weeds should be given to the class for study with a mixed 
sample of the same for separation somewhat after same plan as shown in 
Exercise 46 on the identification of legume seeds. In all exercises following 
identify weed seeds learned in this exercise and in Exercise 24. 

References: Ada Georgia — Assigned topics ; Farm Weeds, Canadian De- 
partment of Agriculture ; Ky. Bui. 183 ; Ohio Bui. 175 ; B. P. I. Circ. 73 ; Md. 
Bui. 155; Farmers' Bui. 382, 428, 660; Minn. Bui. 129. 



If 



Exercise 44. 



STUDY OF 



Common name 

Scientific name 

Origin — native or introduced 

If introduced, from whence? 

Where commonly found? 

Seeds found in what commercial seeds? 

Character of weed — noxious, poisonous, etc. 
Annual, biennial or perennial 



Flower: 
Color 



Shape (wheel, bell, funnel, tubular) 

Inflorescence (raceme, umbel, spike, head, panicle) 
terminal or axillary 



Habit of growth (erect, decumbent, spreading, trailing) 

Shape (round, triangular, rectangular) — 

Condition (rough, hairy, bristly, oily, sticky, smooth) 

Leaves: 

Simple or compound 



Parallel or netted veined 

Shape (linear, lanceolate, oblong, elliptical, oval, ovate, 
circular, wedge shaped, heart shaped) 



Color: Upper side 

Lower side 

Condition (smooth, rough, hairy, prickly) . 
Arrangement (opposite, alternate, whorls). 



Root: 



Fibrous, conical, napiform or fusiform 
Habit (vertical, horizontal or both) 



Fruit or seed : 

Fleshy, stone or dry 



Dehiscent or indehiscent. 

Smooth or rough 

Color or markings 

Shape 

Method of reproduction 



Method of dissemination.. 



Method of eradication.. 



Date. 



I 
I 
"'l 

...JZZZ 



116 



LAiiORAToRY Manual of Ckueals and Forage Crops. 



Exercise 45. Date 

STUDY OF LEGUME SEEDS. 

(Clovers, Alfalfa, Etc.) 

Make a careful drawing of one of each of the different kinds of seeds 
supplied for the exercise. When there is more than one characteristic shape 
for the seed of any one legume, make a drawing of each type. Enlarge the 
drawing six or seven times. Label ail parts in each drawing. After com- 
pleting the drawings, write up a full description of each kind of seed, giving 
special attention to any characteristics that are helpful in identification. The 
following characters should be noted carefully : Size, shape, color, prominence 
of radicle, length of radicle, and prominence of hilum. 

References: Farmers' Bui. 12.3, 260, 382, 428, 485; Minn. Sta. Bui. 
127; Mich. Sta. Bui. 260; Ohio Sta. Bui. 142 and 175; Nev. Bui. 47; B. P. L 
Bui. 111. 



118 Labor.\tory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES. EXPLANATIONS, ETC. 



Laboratory MA>fUAL of Cereals and Forage Crops. 119 

INSTRUCTOR'S NOTICES. EXPLANATIONS, ETC. 



120 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 46. 



Date. 



IDENTIFICATION OF LEGUME SEEDS. 

The small vial supplied contains a mixture of small seeded legume seeds 
together with other foreign matter. Pour one-third of the seed from the vial 
on a sheet of scratch paper, and separate from the mixture all of the red 
clover seed. Then remove the alfalfa seed into another group and so on, so 
that when the separation is completed all of the seeds of one kind will be 
in one pile and all of another kind in another pile, etc. 



Suggested Plan for Making Separation. 



MET clover] 



(crimson) 





^ELLOWTREFOILj ( ALSIKE j f WHITE j 



Laboratory Manual of Cereals and Forage Chops. 



121 



Date. 



Exercise 47. 

PURITY TEST FOR COMMERCIAL SEEDS. 
The vial supplied contains a commercial sample of seed. The kind of 
seed is labeled on the vial. Make a determination for purity in the following 
manner. Accurately weigh up two grains of seed from the sample, pour out 
upon a piece of scratch paper as in exercise 46, and separate in as many 
groups as there are kinds of seeds present. Blasted, shriveled or otherwise in- 
jured seeds are considered pure seed. Tabulate the results in the outline. 
Sample of seed Weight of sample used 



Number of Sample 






























Per cent 






























Weight of other foreign seeds 










Per cent 










Weight of inert matter 










Per cent 






















1 




Total Weight 














1 ! 














1 i 





Sample No. 


Sample No. 


Sample No. 



























































































*When weed seeds or foreign matter are present in very small amounts, they need not be weighed, 
but may be expressed by number (as determined by counting), or as a trace. The per cent of pure 
seeds, if over 99 % , can be indicated as 99 +. 

References: Mich. Bui. 212; Ariz. Bui. 54; Mass. Bui. 121; Ky. 
Bui. 148. 



122 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 48. Date 

GERMINATION TEST OF LEGUME SEEDS. 

Count out one hundred seeds from the pure sample and place in tlie 
germinator. It should be remembered that shriveled, blasted or otherwise 
injured seeds are considered as pure. In counting out the seeds, for the 
germinating test, they should be taken without regard to their appearance. 
Run the test in duplicate. 



Kind of seed 


Seed bed 


Temperature 


Days for making 

test 


Alfalfa 


B— B* 
T— B 
B— B 
B— B 
B— B 
T— B 


200° C 
200° C 
200o C 
200° C 
200° C 
200° C 


6 


Clover, alsike 


6 


Clover, crimson 


4 


Clover, mammoth red.__ 


6 


Clover, common red 


6 


Clover, white 


6 







No. of sample 


No. of seeds used 


No. seeds ger- 
minating 


No. seeds not germ- 
inating 


Percentage of 
germination 








Hard seeds 1 Dead 
















































































1 





*B— B=Between Blotters. 
T— B=Top of Blotter. 



Laboratory Manual of Cereals and Forage Crops. 123 

(1) What are the common impurities found in Alfalfa seed? Red Clover? 
Sweet Clover? Alsike? 

(2) What is the standard of purity for commercial alfalfa seed? Red 
clover? 

(3) If alfalfa seed of standard purity is worth $12.00 per bushel, what is 
the actual value of a bushel of alfalfa seed of 82%- purity? 

(4) In the purchase of impure seed, is the loss in money value the only 
consideration ? 

(5) From the data obtained in Exercise 38, determine the cost of the weed 
seed and inert matter, if the commercial seed is quoted at $10.00 per 
bushel. 

(6) Why is a representative sample for testing necessary for a reliable 
test? 

(7) Explain how you would select a representative sample from a bag of 
seed. 

(8) What are "hard seeds"? What consideration would you give them 
in reporting a test? 

(9) Locate the areas in United States supplying the various legume seeds. 
(10) Are any of the legume seeds imported? How extensively and from 

what countries? 

References: Ky. Bui. 148; Cornell Bui. 312; Farmers' Bui. 428. 



124 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 49. 



LABORATORY STUDY OF LL 
(Study of dried 



Common name 

Scientific name.. ;. 

Annual, biennial, perennial 

Place mostly grown 

Soil adaptations 

Stems: 

Length: 

Size: coarse, medium, fine 
Shape: round, square 
Surface: smooth, hairy 
Branches: none, few, many 

Stoloniferous: very, medium, not 

Position (in field): erect, decumbent, spreading, trailing 

Leaves: 

Arrangement: spiral, two-rowed 

Number: abundant, medium, not abundant 
Shape: palmately or pennately foliolate 

Leaflets: 

Number: 

Shape: .■. 

Surface: smooth, hairy 

Edges: serrated, smooth 

Persistence: persistent, lacking persistence 

Stipules: attached to petioles, free 



Inflorescence: 

Natural color of petals _- 

Position: end of leaf bearing stem or branch, in axil of leaf. 
Kind: raceme, umbel, capilitum 

Fruit: 

Seed borne in pods, in capsules 

Pod: 

Shape: flat and elongated, spiral.. 

Surface: smooth, hairy 

Color: _ 



Roots: 

Diameter one inch below crown 

Forked, not forked 

Tubercles: large, small, rounded, irregular 



Laboratory Manual of Cereals and Forage Crops. 



125 



Date. 



IMINOUS FORAGE CROPS, 
ture plants.) 



i:iij^:i''":z';i :.. ii:::::::i:ii'""' 

' 



126 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 127 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



128 
Exercise 50. 



Laboratory Manual of Cereals and Forage Crops. 



FIELD STUDY OF LEGE 
(Adapted for last oi 



Common name 

Scientific name ' 

Annual, biennial, perennial | 

Place mostly grown _ ! 

Thriftiness: vigorous, medium, weak ' 

No. of plants per sq. ft. for full stand 



Stems: 

Position: erect, decumbent, spreading, trailing.. 

Height: . 

Shape: round, square 

Surface: smooth, hairy 

Stooling: stoloniferous, not 

Branches: none, few, many 

Coarseness: coarse, medium, fine 



Leaves: 

Arrangement: spiral, two-rowed 

Number: abundant, medium, not abundant . 
Shape: palmate, pennate 



Leaflets: 

Number: 

Shape: - 

Surface: smooth, hairy... 
Edges: smooth, serrated.. 
Color: shade of green 



Stipules: attached to petioles, free 

Inflorescence (if present): 

Position: end of leaf bearing stem or branch, in axil of leaf.. 
Kind: raceme, umbel, capilitum 



Make a final report of the legumes studied, giving the distinguishing characters and including 
What are the most common variations that serve as distinguishing characters among the leg 
What vegetative characters determine the value of a legume for hay? 
Make a final report of the exercise, giving the distinguishing characters of the legumes studi 



Laboratory Manual of Cereals and Forage Crops. 

Date 



129 



OUS FORAGE CROPS. 
Y or early June.) 








r 


























































































* 
















































































' 










i 










I 






^ 


1 


















»« 






























ings of typ 
iius forage < 


ical leaflets of each, 
:rops in general? 









id include the answers to the above questions. 



130 Laboratory Manual of Cereals and Forage Crops. 



Exercise 51. Date 



STUDY OF GRASS SEEDS. 

Make a careful drawing of one of each of the different kinds of grass 
seeds supplied for the exercise. When there is more than one characteristic 
shape for the seeds of any one grass, make a drawing of each type. En- 
large the drawing six or seven times. Label all parts in each drawing. After 
completing the drawings write up a full description of each kind of seed, 
giving special attention to any characters that are helpful in identification. 
The following characters should be carefully noted: Size, shape, color and 
length of flowering glume (when present) ; the characteristics of the rachilla 
and palea, and any other important characters useful for identification. The 
purpose of this exercise is to familiarize the student with the characteristics 
of the various grass seeds, which knowledge will be necessary in making sep- 
arations and in conducting the purity test. 

References: Assigned topics in A Text Book of Grasses — Hitchcock. 



Exercise 52. Date.. 



IDENTIFICATION OF GRASS SEEDS. 

The small vial supplied contains a mixture of grass seeds together 
with other foreign matter. Pour a part of the seed from the vial upon a 
piece of scratch paper and separate it as in Exercise 46. This is a contin- 
uation of Exercise 51 and is desirable for the purpose of gaining further 
skill in the identification of grass seeds. 



Laboratory Manual of Cereals and Forage Crops. 



131 



Exercise 53. Date 

PURITY TEST OF GRASS SEEDS. 
The vial supplied contains a commercial sample of grass seed. Deter- 
mine the purity in the following manner: Accurately weigh up one gram 
of seed from the sample. Pour out upon a piece of paper as in Exercise 47, 
and separate into as many groups as there are kinds of seeds present. Identify 
foreign seeds. Tabulate the results in the outline. 



Sample of seed 



Weight of sample used.. 



Sample Number 



Weight of pure seed 

*Weight of weed seed 

*Weight of other foreign seeds.. 
*Weight of inert matter 



.'Per cent.. 
.|Per cent. 
.Per cent. 
Per cent . 



Total weight I | I Total per cent 





Sample No. 


Sample No. 


Sample No. 


Weed seeds found: 
























































Other seeds found: 

































































*When present in small amounts, may be indicated by number or by "a trace." 

References: Ohio Circ. 106; Mich. Circ. 20; Ala. Bui. 100; Farmers' 
Bui. 248, 300; U. S. Department Bui. 201; Office of Ex. Sta. Bui. 115; Mead- 
ows and Pastures — Wing. . 



132 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 54. 



Date. 



GERMINATION TEST OF GRASS SEEDS. 



Count out one hundred seeds from the pure sample separated in Exer- 
cise 53. It should be remembered that blasted, shriveled and otherwise in- 
jured seeds are considered as pure seed. In counting out the seeds for the 
germination test, they should be taken without regard to appearance. Run 
the test in duplicate. 



Kind of seed 



Temperature 



Length of time 

to complete 

test 



Bermuda Grass. 

Brome Grass 

Blue Grass 

Meadow Fescue 
Orchard Grass 

Red Top 

Rye Grass 

Timothy 



T— B* 
B— B 
T— B 
B— B 
B— B 
T— B 
B— B 
T— B 



20—35° C. 
20—30° C. 
20—30° C. 
30—30° C. 
20—30° C. 
20—30° C. 
20—30° C. 
20—30° C. 



21 I 

10 

28 

10 

14 



*See Exercise 





Tabulation of Results. 




No. of sample 


No. of seeds used 


No. of seeds ger- 
minating 


No. seeds not 
Germinating 


Percentage of 
germination 












1 








! 








1 








1 








1 








1 








1 








1 








1 








1 

















Laboratory Manual of Cereals and Forage Crops. 133 

(1) What are the common impurities of the following grasses: — Kentucky 
Blue Grass, Orchard Grass, Red Top, Timothy and Brome Grass? 

(2) How may the impurities indicate the source of seed. Give several 
examples. 

(3) Which of the above grass seeds are imported in large amounts ? From 
what countries? 

(4) Does the United States export grass seeds? What kinds and to what 
countries ? 

(5) The seeds of what grasses are likely to be low in vitality? Can you 
give any reasons for the general lack of vitality? 

(6) Calculate the actual value of the samples you have tested, if pure seed 
of perfect vitality is selling at prevailing market quotations. 

References: Ver. Bui. 170; Ky. 148; Minn. Ex. Bui. 24. 



Exercise 55. Date- 



COLLECTING AND MOUNTING OF LEGUMES AND GRASSES. 

Collect from the grass garden or from the fields a typical specimen of 
each of the grasses and legumes studied in the preceding exercises. Pre- 
'^lare the specimens for mounting by drying in the herbarium press. After 
pressing and drying mount each specimen on cardboard mounts which are 
furnished. Correctly label with common and scientific name, the date of col- 
lection, and the name of the collector. When possible, attach to the mount 
several seed pods together with a number of seeds of the specimen. Seeds 
and seed pods of some of them may be secured from the laboratory. 

Or instead of mounting as suggested above use the pasteboard boxes 
with glass fronts and cotton background. These boxes may be obtained from 
supply houses at small cost and the mount when finished allows of much han- 
dling and ready examination. This sort of mount is well adapted to speci- 
mens that can not be pressed, such as grain heads. 

The instructor will make assignments of work but the student would 
find it profitable and worth while to make as complete collection of seeds, 
plants and so on as possible. 

Reference: Farmers' Bui, 586. 



134 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICE^:, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 135 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



136 
Exercise 56. 



Laboratory Manual or Cereals and Forage Crops. 



FIELD STUDY 01 
(Adapted for last 



Common name I- 

Sciontific name '• 

Place mostly grown j. 

Thriftiness: vigorous, medium, weak 

Habit of growth: 

Stooling: very stoloniferous, medium, not '. 

Diameter of plants (average of 10 plants) I. 

No. of plants per square foot for full stand I. 

Roots: I 

Color: white, brown, red 

Depth, deep or shallow — medium i 

Culms: I 

Number per plant (average 10 plants) I 

Height— inches (average 10 plants) ' 

Position: erect, decumbent at base, decumbent 1 

Size: coarse, medium, slender 

Shape: round, elliptical, lenticular -■- 

Color: 

Ji^fil i n C70 • ' 



oliage: . 



Abundance: abundant, medium, scanty I 

Distribution: basal foliage, abundant, culm foliage abundant... 

Leaf sheath: smooth, downy, scabrous, split to node, partly split 

closed 

Leaf blade: 

Length — average of 5 

Width — average of 5 :.... 

Position: erect, ascending, drooping , 

Midrib: prominent, medium, indistinct '.. 

Surface: smooth, downy, rough 

Color: shade of green 

Adapted for: pasture, hay, both, lawn, etc 

Inflorescence (if present): 

Shape: panicle, open and spreading, compressed, spike like 

Length — average of 5 

No. of flowers per spikelet 

Color: 



Make a final report of the grasses studied, noting variations that may serve as points of distinction. 



REFERENCE: 
Ohio Bui. 225 



Laboratory Manual of Cereals and Forage Crops. 

, Date 

fRENNIAL GRASSES, 
[ay or first of June.) 


137 








1 








1 








! 








1 




- 




1 








1 








1 


' 






1 








1 








1 








..1 








1 








1 


" 






1 








j 


1 






1 








1 













1 










i 

1 






































































i^ 





























































138 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 139 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



140 



Laboratory Manual of Cereal and Forage Crops. 



Exercise 57. Date 

STUDY OF MILLETS AND SORGHUMS. 



Variety 



Ciilm — Height — (inches) 

Position — (erect) 

Size — (coarse, medium, slender). 
Shape — (round, elliptical, etc.).. 
Color 



Foliage — Abundance — abundant, scanty.. 

Length — long, medium, short 

Width — wide, medium, narrow 

Color 

Inflorescence — Shape — panicle, spike._ 

Length., 

Size — ^heavy, light 

Seeds — Size 

Shape.- 

Color 



REFERENCES: 

Ariz. Bull. 54. 
S. D. Bui. 135. 
Ohio Bui. 269. 
N. J. Bui. 250. 
B. P. I. Bui. 175, 203. 



Mich. Bui. 117. Idaho Bui. 24. 

Va. Bui. 168. Kans. Bull. 123. 

Fla. Bui. 92. S. C. Bui. 88. 

Farmers' Bui. 288, 322, 448, 458, 552. 



142 Laboratory Manual of Cereals and Forage Crops. 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Laboratory Manual of Cereals and Forage Crops. 143 

INSTRUCTOR'S NOTICES, EXPLANATIONS, ETC. 



Exercise 58. 



A VARIETY STl 

This work may be done by using old potatoes for tuber description 
outline throughout the growing season. 

Group potatoes after study according to scheme of Stuart, U. S. De 



Variety 



Tuber: 

Shape.. 



Color of skia.- 

Markings (splashed with color, rough, smooth). 

Markings of flesh._ 

Size.._ 

Eyes (deep, medium, shallow) 



Sprouts: 

Base color.. 



Leaf scales present 

Leaf scale color 

Tips color 

Internodes color 

Length (stubby, short, medium, long, slim). 



Eyes: 

Color.. 



Number (few, medium, many) 

Depth (deep, medium, shallow) 

Bud eye cluster (deep, medium, shallow).. 

Vines: 

Size (small, medium, large) 



Color of stem 

Habit of growth (compact, spreading, short, long, 
erect, decumbent) 



Leaves: 

Size (small, medium, large). 



Color (light green, green, med. dark green, dark) 

Color (light green, green, med. dark green, dark green 

Flowers: 

Number (many, medium, few) 

Color 

Time to mature 

Any seed balls present 



Date 




DF POTATOES. 

isits to plots for the vine descriptions. Or data may be taken with this 

;ient of Agriculture Bulletin 176. 




i 










1 























[ 






















^ 




1 






i 
t 

1 


- 



























1 

1 












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- i 


¥ 












I 
















































i 


1 








• 


1 ■ 














1 












1 




- 






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146 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 59. 



Date. 



SCORING POTATOES. 

The following points should be carefully noted in judging and scoring 
potatoes : 

1. Trueness to type — Conforming to variety characteristics in variety 
classes, and to prevailing type in general classes. 

2. Uniformity of exhibit — Uniform in shape, length and circumference. 

3. Shape — Should be round, oval or long, conforming to the typical 
shape of the class to which they belong. They should be smooth, free from 
depressions and protuberances. 

4. Color — True to variety, fresh and without sunburn. 

5. A split potato should show no hollows. The centers should be small 
and not watery. The cortical layer should be thick. The flesh should be firm 
of texture, clear in color, free from dark rings or discolorations of any kind. 

6. Skin — Should be smooth or russeted, without blemish and thin. 

7. Eyes — Few in number according to variety characteristics, shal- 
low, and cover little surface. 

Size — Should be uniform and according to variety. Extremely large or 
small potatoes are undesirable. 

Judge plates of five, pecks, and half bushels. 



Sample No. 




















i 






2. Uniformity of Exhibit 10 














3. Shape of tuber 20 














4. Color 10 














5. Flesh 20 














6. Skin 10 














7. Eyes 10 














8. Size 10 


















1 






Total 100 




1 1 








( 1 







References: Fraser, pp. 70-90; Guilford and Grubb, pp. 311-318; 
Farmers' Bui. 533; B. P. I. Circ. 93, 113. 



Laboratory Manual of Cereals and Forage Crops. 147 

APPENDIX. 

Quantity to Sow per Acre and the Legal Weight per Bushel of Vari- 
ous Farm Crop Seeds. 

Legal Weight 
Name of Seed Amount per Acre per Bu. 

Pounds 

Alfalfa 15 to 25 lb 60 

Barley 8 to 10 pk 48 

Beans (field) small..._ 2 to 4 pk 60 

Beans (field) large 4}^ to 6 pk 60 

Blue Grass 20 to 40 lb 14 

Brome Grass 12 to 15 lbs 14 

Broom Corn 2 to 4 pks 56 

Buckwheat .3 to 5 pks 48 

Bur Clover .10 to 15 lbs — 

Clover Alsike .8 to 15 lbs 60 

Clover, Crimson 10 to 15 lbs 60 

Clover, Mammoth 10 to 15 lbs 60 

Clover, Lespedeza -10 to 15 lbs. 60 

Clover, Red 8 to 12 lbs 60 

Clover, Sweet 8 to 12 lbs 60 

Clover, White ..A to 8 lbs 60 

Corn, Dent 5 to 10 lbs 56 

Corn, Pop 2 to 4 lbs 56 

Corn, Sweet 3 to 6 lb 56 

Cowpeas 3 to 6 pks 60 

Field Pea (small) 2 to 3 bu 60 

Field Pea (large) 3 to S^i bu 60 

Flax (for seed) 2 to 3 pk 56 

Flax (for fiber) 1}^ to 2 bu 56 

Hemp 3}4 to4}^pk — 

Hungarian Grass 1 to 2 pks 50 

Johnson Grass 1 to Ipi bu 56 

Kafiir (for grain) 5 to 10 lbs 56 

Kaffir (for fodder) 40 to 80 lbs 56 

Lupine 1)4 to 2 bu — 

IVangel 5 to 10 lbs. — ■ 

Meadow Fescue 25 to 35 lbs 24 

Millet 1 to 3 pk 50 

Milo 4 to 8 lb 56 

Oat grass, tall 25 to 30 lbs 10 

Oats 2 to 3 bu 32 

Orchard Grass 12 to 15 lb 14 

Potatoes (Irish). ...12 to 25 bu 60 

Rape (drilled) 2 to 4 lbs 50 

Rape (broadcast) 4 to 8 lbs 50 

Red Top 10 to 20 lbs 14 

Rye 3 to 4 pks 56 

Rye Grass 2 to 3 bu 14 

Sorghum (forage) 114 to 2 bu 56 

Soybean (drilled) 2 to 3 pks. 60 

Soybean (broadcast) 1 to 1^ bu 60 

Sugar Beets 15 to 25 lbs — 

Timothy 15 to 25 lbs 45 

Vetch 1 to 1)^ bu :.... 60 

Wheat 3 to9pks...._ 60 



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